1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the melted butter, eggs, vanilla extract, and buttermilk to the dry ingredients and mix until well combined.
4. Fold in the shredded coconut and chopped pecans.
5. In another bowl, beat the cream cheese until smooth, then add the powdered sugar, egg, and vanilla extract, mixing until creamy.
6. Pour half of the chocolate cake batter into the prepared pan, then dollop the cheesecake mixture on top. Pour the remaining chocolate batter over the cheesecake layer.
7. Use a knife to swirl the cheesecake into the chocolate batter gently.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

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