1/4 c. butter
1/2 c. brown sugar, packed
2/3 c. pecans, chopped
2/3 c. flaked coconut
1 (3 3/4 oz.) pkg. instant vanilla pudding
1/3 c. evaporated milk or light cream
1 (15 oz.) fudge or walnut brownie mix
1 egg
1/4 c. cold water
1/2 c. dairy sour cream

Topping: Melt butter in 8 inch square dish, about 45 seconds. Sprinkle brown sugar over butter, then pecans and coconut. Sprinkle with 1/4 cup of the dry pudding mix (reserve remainder for cake). Pour evaporated milk evenly over all.

Cake: In large mixing bowl, combine brownie mix, egg, water, sour cream and the remaining dry pudding mix. Stir about 50 strokes (batter will be stiff and slightly lumpy). Carefully spoon batter over topping in dish, spreading to cover. Use cook cycle and cook 10 to 12 minutes or until toothpick inserted in center comes out clean.

Turn dish a quarter turn every 2 minutes while dessert is baking. Cool in pan 5 minutes; loosen edges, then invert onto serving plate. Cut into squares; serve warm or cold.