1 cup Sweetened Coconut
1 cup Finely Chopped Pecans
1 German Chocolate Cake Mix
3 cups Powdered Sugar
8 oz. Cream Cheese
1 Stick of Butter
Coat 9×13 cake pan with non stick cooking spray.
Mix coconut and pecans together and spread evenly in bottom of prepared cake pan.
Prepare cake mix according to directions.
Pour cake batter over coconut mixture and gently spread trying not to disturb coconut mixture too much.
In saucepan, soften and heat butter and cream cheese until mixture is smooth and warm enough to stir in powdered sugar. Stir in powdered sugar one cup at a time.
When all powdered sugar is added and the mixture is smooth pour or spoon over cake mix and gently spread over top. Then use a butter knife or small batter spatula to swirl it lightly into batter. Don’t go to deep just a gentle swirl on top.(refer to image below)
Bake 35-40 minutes at 350° if using a light colored cake pan or at 325° if using a dark non stick pan.