Preheat oven to 350°.
Grease and flour a 9x13” baking dish.
Spread pecans, then coconut and finally white vanilla chips in the bottom of the prepared baking dish.
Mix cake mix according to package directions using oil, eggs and half-and-half (instead of water).
Spread over top of pecans, coconut and vanilla chip layers. (Do not stir).
Melt butter and cream cheese over low to medium heat in small saucepan.
Remove from heat.
Add powdered sugar and whisk to combine.
Spread powdered sugar mixture over top of cake batter in baking dish.
Smooth the top but do not stir.
Combine granulated sugar and cinnamon.
Sprinkle evenly over top of cream cheese layer.
Bake for 45-60 minutes or until cake tests done.
If the cake looks like it’s browning too much on top, tent with foil and continue baking until a toothpick inserted in center comes out clean.
Cool completely before cutting into squares.
If desired, serve with ice cream, whipped topping and drizzle caramel sauce over top.
Store covered tightly.
After 2 days, store in refrigerator.