1 c. flaked coconut
1 c. chopped pecans
1 pkg. Pillsbury Plus German chocolate cake mix
1 1/4 c. water
1/3 c. oil
3 eggs
3 1/2 c. (about 1 lb.) powdered sugar
1 c. butter, melted
8 oz. pkg. cream cheese, softened

Heat oven to 375 degrees. Grease 13"x9" pan. Sprinkle coconut and pecans evenly over bottom of greased pan. In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at high speed. Spoon batter evenly over coconut and pecans.

In another large bowl, combine powdered sugar, butter and cream cheese; beat until smooth and creamy. Spoon evenly over batter to within 1" of edges.

Bake at 375 degrees for 45 to 53 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into squares. Invert each square onto individual plates. Serve warm or cool. Store in refrigerator. Makes 12 to 15 servings.