Preheat your oven to 350°F (175°C).

Grease and flour a 9x13 inch baking pan.

In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, and water until well combined.

Add vegetable oil, eggs, and vanilla extract to the bowl, and mix until smooth.

Fold in the shredded coconut and chopped nuts.

Pour half of the batter into the prepared pan and spread it evenly.

In a separate bowl, beat the softened cream cheese until smooth and spread it over the batter.

Top with the remaining batter and smooth the surface.

Bake in the preheated oven for 30-35 minutes.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

Serve warm or at room temperature, optionally topping with whipped cream or chocolate drizzle.