1 pkg. lemon cake mix with pudding
1/2 c. butter
3/4 c. milk
2 eggs

FILLING:

1/4 c. sugar
1 (8 oz.) pkg. cream cheese, softened
1 tbsp. lemon juice
1 tsp. grated lemon rind

TOPPING:

1/2 c. chopped walnuts and/or 1 c. coconut

Cut butter into cake mix until crumbly; remove 1 cup mixture for topping. To remaining mixture, add milk and eggs; beat on high with mixer for 2 minutes. Pour into greased and floured 13 x 9 x 2 inch pan; set aside. Cream together sugar, cream cheese, lemon juice and rind; drop by spoonfuls onto the batter and spread across batter to edges of pan. Add nuts and/or coconut to reserved crumb mixture; sprinkle over batter. Bake at 350 degrees, 30-35 minutes, until cake is light golden brown.