Preheat the oven to 350 degrees F.
Coat a 9"x13" pan with vegetable shortening and set aside.
Spread the pecans and coconut flakes in an even layer on the bottom of the pan.
In a large bowl, prepare the cake mix according to package directions.
Stir in the melted chocolate into the cake batter.
Pour the cake batter over the coconut and pecans.
Add the cream cheese to a medium bowl and beat with a hand mixer until smooth. Add the melted butter and beat until combined.
Gradually add the powdered sugar to the cream cheese mixture and beat on low speed until combined, with no lumps.
Take dollops of the cream cheese mixture using an ice cream scoop and distribute them evenly on top of the cake batter.
Sprinkle the chocolate chips over the cake.
Bake the cake for 40 minutes or until the cake has set.
Cool completely before topping with the ganache.
Add chopped chocolate into a bowl.
Microwave the cream until just hot, pour it on top of the chopped chocolate, and let stand for 1 min. Stir until chocolate is fully melted and smooth.
If desired, garnish with more chocolate chips or sprinkles.
Let fully cool before cutting into squares to serve.