Chocolate-Coconut Dump Cake

Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with baking spray. Whisk cake mix, coconut milk, melted butter and eggs together in a large bowl. Add pecans and 1/2 cup coconut; stir until well combined. Pour the batter into the prepared baking pan. Sprinkle evenly with the remaining 1/2 cup coconut.

Bake until a wooden pick inserted in the center comes out clean, 23 to 26 minutes. Let cool completely in the pan on a wire rack, about 2 hours. Cut into squares and, if desired, top with whipped cream and toasted coconut.