1 c. chopped pecans
1 c. flaked coconut
1 (2 layer) German chocolate cake mix
1/4 c. softened butter (oleo)
2 c. powdered sugar
2 (3 oz) Philly cream cheese, softened

Prepare 9 x 13 cake pan with non-stick cooking spray. Pre-heat oven to 350°F. Combine 1 cup of chopped pecans with 1 cup coconut. Sprinkle evenly over bottom of pan. Prepare cake as directed on box. Pour batter over nuts, DO NOT MIX. In mixing bowl, beat butter, powdered sugar and cream cheese until smooth. Drop by teaspoonfuls on top of batter avoiding sides of pan.

Bake for 55 minutes or until cake is done.