1 c. flaked coconut
1 c. chopped pecans
1 (2 layer size) pkg. German or Swiss chocolate cake mix
1/2 c. butter or one stick
1 (8 oz.) pkg. cream cheese, softened
1 lb. powdered sugar
1 tsp. vanilla

Heat oven to 350 degrees. Spread coconut on bottom of a well greased 15 x 11 x 2 inch baking pan. Spread pecans over coconut. Prepare cake mix as directed on package and pour on top of coconut and nuts. Mix softened butter, cream cheese, powdered sugar and vanilla. Drop spoonfuls of cheese mixture onto top of cake batter. DO NOT STIR. Bake 45 to 50 minutes or until a cake tester inserted between dollops comes out clean. The top of the finished cake looks rocky and uneven like the aftermath of an earthquake.