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1 c frozen grated coconut	1/2 cup vegetable oil
1 c chopped nuts	3 large eggs
German chocolate cake mix	1 cube butter, melted
1 1/3 cups water	8-oz. pkg cream cheese
4 c powdered sugar

Coconut should be unsweetened and thawed. Walnuts or pecans should be finely chopped. Grease 9 x 13-inch pan. Scatter coconut and nuts in bottom. Combine cake mix, water, oil, and eggs in large bowl. Blend for 1 minute. Scrape down sides of bowl. Beat for 2 or 3 minutes more, scraping sides as needed. Pour batter over coconut and nuts in the pan, smoothing it out. Combine melted butter, cream cheese (at room temperature), and powdered sugar. Blend with mixer for 1 minute. Mixture should look smooth. With large spoon, place 12 large globs of topping on top of cake batter, distributing well. Place pan in oven preheated to 350 degrees. Bake until center jiggles a little when pan is shaken, 40-45 minutes. Don't overbake, as it will set up as it cools. Remove pan from oven and cool cake in the pan on rack for 30 minutes. Cut into squares and flip onto a plate so pecans and coconut are on top. Store cake covered with foil in the refrigerator for up to 1 week or freeze, wrapped in foil, for up to 6 months. Thaw cake overnight in refrigerator before serving.