1 c. shredded coconut
1 c. chopped pecans
1 box German chocolate cake mix
1 stick butter
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) box confectioners' sugar

Combine coconut and nuts and put in the bottom of a greased 9x13 inch pan. Prepare the cake mix according to package directions. Pour this over coconut-pecan mixture. Place the butter and cream cheese in a saucepan, and heat until mixture is soft enough to stir in confectioners' sugar. Mix well and spoon over top of cake mix. Bake at 350 degrees for 35 to 45 minutes. Do not cut until cool.

NOTE: In spite of the name, this cake cannot be inverted onto a platter because the sticky bottom that makes it so delicious also makes it stick to the pan. Serve individual pieces upside down.