Instructions: Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan. Combine coconut & pecans; place in bottom of prepared pan.

Prepare cake mix according to pkg directions. Pour batter over coconut-pecan mixture.

In saucepan, beat margarine & cream cheese until warm enough to stir in confectioners sugar. Mix well. Spoon over top of cake batter.

Bake for 35 to 40 minutes. Cool completely before cutting.

Serves 12 to 16
NOTE: In spite of the name, this cake cannot be inverted onto a platter because the sticky bottom that makes it so delicious also makes it stick to the pan. The individual cut pieces, however, can be served upside down.

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