Prepare the cake mix according to package directions in a 9 x 13 inch pan. Let cool.
Transfer the cake to the bowl of a stand mixer. Mix on low to break up the cake. This can also be done by hand in a large bowl.
Add a scoop of the coconut pecan frosting to the bowl with the broken up cake. You will need less than half of the tub of frosting. Don't add too much to start with or it will end up too moist. Mix in just enough so the cake will hold it's shape when formed into balls.
Use a cookie scoop to portion out the cake pop mixture. Dry the maraschino cherries on paper towels so they don't add too much moisture to the cake pops. Flatten out the cake a little and form around a maraschino cherry and into a ball shape.
Place the balls of cake in the freezer for about 15 minutes. You want them to be firm, but not frozen.
Toast the coconut in a small pan over medium heat, stirring frequently, until it smells toasty and is light golden brown. Set aside.
Prepare a place to set the finished cake pops. This can be as simple as a baking sheet lined with parchment paper.
Melt the chocolate in the microwave according to the package directions. Be careful not to overheat it. The chocolate will cool down as you work and can be reheated for 15 seconds.
Take a mini fork and dip it in the melted chocolate then press it into the top of the cake ball. Repeat with the remaining cake and forks.
Dip the cake pops into the melted chocolate. Holding the cake pop over the bowl of chocolate, tap your wrist with your other hand to gently remove any extra chocolate.
Sprinkle with the toasted coconut and chopped pecans right after coating each cake pop with chocolate. Set on prepared pan to harden the chocolate.