2 tbsp. butter, melted
1/2 c. chopped pecans
1/2 c. flaked coconut
1 (18.5 oz.) pkg. lemon cake mix without pudding
1 (8 oz.) carton commercial sour cream
4 eggs
1/4 c. water
2 tbsp. vegetable oil
1 tbsp. grated lemon rind
1 tsp. lemon extract
1 c. sifted powdered sugar
2 tbsp. lemon juice

Grease and flour a 10 inch bundt pan. Combine first 3 ingredients; spread evenly in bottom of pan. Set aside. Combine next 7 ingredients in a large mixing bowl; beat 2 minutes on medium speed of electric mixer.

Spoon batter into prepared pan; bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and invert onto cake platter. Combine sugar and lemon juice; drizzle over warm cake. Cool completely. Yield 1 (10 inch) bundt cake.