1 pkg. Duncan Hines moist deluxe Swiss chocolate cake mix
1 1/2 c. flaked coconut
1 1/2 c. pecans, chopped
1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter, melted
1 lb. confectioners sugar (3 1/2 to 4 c.)

Preheat oven to 350 degrees. Grease and flour 13 x 9 x 2 inch pan. Spread coconut evenly in bottom of pan. Sprinkle with chopped pecans. Prepare cake mix following package directions for original recipe. Pour over coconut and pecans. Combine cream cheese and melted butter in medium bowl. Beat at low speed with electric mixer until creamy. Add confectioners sugar, beat until blended and smooth. Drop by spoonfuls evenly over cake batter. Bake at 350 degrees for 45 to 50 minutes or until toothpick inserted halfway to bottom of cake comes out clean. Cool completely, turn upside down on plate.