1 c. shredded coconut
1 c. chopped pecans
1 box carrot cake mix
1 stick butter
1 (8 oz.) pkg. cream cheese
1 box confectioners' sugar (sifted)

Combine coconut and pecans. Put into bottom of 9x13 inch greased and floured pan. Prepare cake mix as indicated on box. Pour over coconut-pecan mixture.

Place butter and cream cheese in a saucepan and heat until mixture is warm enough to stir into sugar. Mix well and spoon over to of cake mix. Bake at 350 degrees for 35 to 40 minutes.

Do not cut until cooled. Serve from pan. In spite of its name, this cake can not be turned out of the pan.