1 pkg. Super Moist German chocolate cake mix
1/2 c. flaked coconut
1/3 c. butter, softened
1 egg
2 (8 oz.) pkgs. cream cheese
2 eggs
3/4 c. granulated sugar
2 tsp. vanilla
2 c. dairy sour cream
1/4 c. brown sugar, packed
1 tbsp. vanilla
1/3 c. flaked coconut
1/2 c. chopped pecans

Heat oven to 350 degrees. Beat cake mix, 1/2 cup coconut, butter, 1 egg in a large bowl on low speed until crumbly. Press lightly into an ungreased oblong (9"x13") pan. Beat cream cheese, 2 eggs, the granulated sugar and 2 teaspoons vanilla until smooth and fluffy. Spread over cake mix. Bake until set at 350 degrees for 20 to 25 minutes. Mix sour cream, brown sugar, 1 tablespoon vanilla until smooth. Spread over the cheesecake; cool (wait about 1/2 hour). Mix 1/3 cup coconut and pecans. Sprinkle over the cheesecake. Cover and refrigerate at least 8 hours. Makes 20 servings.