1 c. flaked coconut
1 c. chopped pecans
1 (18.25 oz.) pkg. pudding, included German chocolate cake mix
1 1/4 c. water
1/3 c. oil
3 eggs
1 (1 lb.) pkg. confectioners sugar
1 c. butter, melted
1 (8 oz.) pkg. cream cheese, softened

Sprinkle coconut and pecans evenly over bottom of greased 13 x 9 inch pan. In large bowl, combine cake mix, water, oil, and eggs. Mix at low speed until moistened, then beat at high speed of mixer for 2 minutes. Pour over coconut and pecans. In another bowl, combine confectioners sugar, butter, and cream cheese; beat until smooth and creamy. Spoon evenly over cake batter to within 1 inch of edge. Bake at 375 degrees for 45-55 minutes or until a cake tester inserted in center emerges clean. Cool completely on wire rack. To serve, cut into squares and invert onto dessert plates. Refrigerate leftovers.