1 stick butter, melted
1 box yellow cake mix
3 eggs
1 (8 oz.) pkg. Philadelphia cream cheese, softened
1 lb. powdered sugar
1/2 c. flaked coconut
1/2 c. chopped pecans

Combine butter, dry cake mix and 1 of the eggs. Stir together until dry ingredients are moistened. Pat mixture over bottom of well-greased 10 x 15-inch jelly roll pan. Beat in remaining eggs and sugar. Stir in coconut and nuts. Spread evenly over butter mixture.

Bake at 325°F for 40 to 50 minutes or until golden brown. Cool pan on wire rack to room temperature. Cut into bars.

Makes 4 dozen.