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

Heat oven to 375 degrees, grease 9x13 inch pan. Sprinkle coconut and pecans evenly over bottom of greased pan.

In a 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 confectioners' 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 45 to 50 minutes, or until toothpick inserted in center comes out clean; cool completely.

Cut into squares; invert each square onto individual plate. Serve warm or cool, store in refrigerator. Makes 12 to 15 servings.

CHOCOLATE FROSTING:

1 c. sugar
5 tbsp. butter
1/3 c. milk
1 c. milk chocolate chips

Put sugar, butter and milk in a saucepan; bring to a boil, stirring constantly, boil 2 minutes. Remove from heat. Stir in chocolate chips. Stir until mixture is smooth and the gloss disappears. Pour over cake.