From: The Idaho Statesman, 8-8-07
1 c. shredded coconut
1 c. pecans, chopped
1-8 oz pkg cream cheese, room temp
1/2 c. butter, melted
1-1 lb box/bag powdered sugar
1-18.25 oz pkg German chocolate cake mix, plus ingredients
Preheat oven to 350. Spray a 9 x 13 pan with cooking spray. Sprinkle the coconut and pecans evenly over the bottom of pan. In a mixing bowl, combine cream cheese, butter, and powdered sugar, beat with electric mixer until well combined. Spread the cream cheese mix over the coconut and nuts. Prepare the cake according to package directions. Pour batter over the cream cheese mix. Bake at 45-55 min until cake tests done. Cool at least 20 min or room temp before serving. To serve: cut the cake into squares, lift each square with a spatula and flip onto plate so gooey coconut stuff is on top.
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