1 c. flaked coconut
1 c. pecans, chopped
1 pkg. Pillsbury plus German chocolate cake mix
1 1/4 c. water
1/3 c. oil
2 eggs
3 1/2 c. (about 1 lb.) powdered sugar
1 c. butter, melted
8 oz. pkg. cream cheese, softened

Heat oven to 375 degrees. Grease 13 x 9 inch pan. Sprinkle coconut and pecans evenly over bottom of greased pan. In large bowl, combine cake mix, water, oil, and eggs at low speed until moistened; beat 2 minutes at high speed. Spoon batter evenly over coconut and pecans.

In another large bowl, combine powdered sugar, butter, and cream cheese; beat until smooth and creamy. Spoon evenly over batter to within 1 inch of edges. Bake at 375 degrees for 43 to 53 minutes. Cool completely. Store in refrigerator.