1 (16 oz.) can sliced peaches in light syrup
1 (6 oz.) can pecan halves
1 (3 1/2 oz.) can sweetened flaked coconut, toasted (see note)
1 (18.25 oz.) pkg. white cake mix
3/4 c. butter, melted
1 c. heavy cream, whipped or 2 c. nondairy whipped topping

Heat oven to 350 degrees, grease 12 inch oven proof skillet. Set 6 peach slices aside. Pour remaining peaches and syrup into skillet. Sprinkle pecans and all but 1/4 cup coconut over peaches, top with cake mix.

Pour melted butter slowly and evenly over cake mix. Place skillet in oven. Bake 45 to 50 minutes until top is golden brown. Using oven mitts carefully remove skillet from oven, place on heavy wire rack. Cool cake in skillet 20 to 30 minutes until handle is cool enough to touch.

Using dinner knife, loosen cake and fruit all around edge of skillet. Wrap handle of skillet in kitchen towel, carefully invert cake into round serving platter. Shaking slightly to release. Cool completely. Swirl whipped cream over cooled cake. Decorate with reserved peach slices and coconut. Makes 16 servings.

NOTE: To toast coconut, spread evenly in jelly roll pan. Bake 8 to 10 minutes in 350 degree oven. Stirring frequently until golden brown.