Pecan Joy Brownie Pie

Turn on your oven to 350 F.

Grab a rectangular baking dish (11 x 13), like one you would use to make brownies.

Then, cover the bottom, about 1 1/2 cups, with pecans (or walnuts).

Add a layer of sweetened shredded coconut (about 1 cup).

Whip up a box of German chocolate cake (or plain yellow, chocolate, red velvet, you see what I mean)– use the required ingredients specified by your box but remember to add one extra egg (4 eggs total), 1 cup of buttermilk (instead of the required water), the required vegetable oil, and 1 teaspoon of instant coffee (because it’s better this way).

Then, spread the cake mix evenly over your coconut layer.

Go back to your mixer and whip together:

8 oz cream cheese

1 dash of milk

1/4 cup of strong coffee

3 1/2 cups of powdered sugar

1 stick of butter

Once you have a good frosting made, go ahead and spoon it over the cake mixture. It doesn’t need to be even or make its own layer. Literally, just spoon it on.

Bake for 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean.