1 cup coconut
1 cup butter; melted
1 cup pecans; chopped
8 oz. cream cheese, softened
German Chocolate cake mix
1 pound powdered sugar
Directions:
1. Preheat oven to 350*. Coat 9x13 pan with cooking spray. Sprinkle coconut and pecans in bottom of prepared pan; set aside.
2. Prepare cake mix as directed on box. Pour over coconut and pecans.
3. Mix butter, cream cheese, and sugar. Pour over cake mixture.
4. Bake 60 minutes. Cool completely. Turn out cake onto rectangular cake plate.
Notes:
When you take the cake out, the white topping will look a little uncooked. This is on purpose; as it cools, it will melt down into the cake some.
Also, the cake does not have to be inverted and in some ways does better if left in the baking pan.
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Okay, this recipe did not quite do it for me. I think it would work out better if the cream cheese, butter, confectioner's sugar mix was spread over the coconut and pecans and then the cake mix was poured over it. It would make a sort of praline-coconut crust. The way it is now, the creamcheese mix just kind of bubbled over on the top of the cake and became a sticky, gooey, candy-like mess.
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