1 c. flaked coconut
1 c. chopped pecans
3 eggs
1 1/4 c. water
1/3 c. oil
1 pkg. Pillsbury Plus German chocolate cream cake mix
3 1/2 c. sugar (about 1 lb. powdered sugar)
1/2 c. butter, melted
1 (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 or until toothpick inserted in center comes out clean. Cool completely. Cut into squares. Makes 12 to 15 servings. (Swiss chocolate cake mix, any brand, may be substituted).