1 pkg. yellow cake mix
1 c. chopped pecans
1/2 c. Mazola oil
2 eggs
1 c. caramel ice cream topping
2 tbsp. hot water
1 c. coconut
2 c. powdered sugar
3 tbsp. caramel syrup
2 tbsp. milk
1/2 c. melted butter
chopped nuts

Mix together first 7 ingredients for 3 minutes. Spread into greased pan, 9 x 13-inches.

Bake at 325°F until done, approximately 55 minutes; let cool.

Icing: Combine the next 4 ingredients. Beat until smooth and spread over cake. Sprinkle with chopped nuts.