The surprise is that this cake is reminiscent of both pecan pie and coconut cream pie.

Coconut-Pecan Surprise Cake

Crust:
1 (18.25-ounce) package plain yellow cake mix
1/2 cup butter, melted
1 large egg
1 cup finely chopped pecans
1 cup sweetened or unsweetened flaked coconut

Filling:
1 (8-ounce) package cream cheese, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup butter, melted
3 3/4 cups powdered sugar, sifted

1. Preheat the oven to 350°F (175°C).
2. For the crust: In a large mixing bowl, beat the cake mix, melted butter, egg, pecans, and coconut on low speed for about 2 minutes or until nicely combined. Pat the batter evenly over the bottom of an ungreased 13 x 9 x 2-inch pan, until smooth. Set aside.
3. For the filling: In a large mixing bowl, beat the cream cheese with an electric mixer on low speed until fluffy, about 30 seconds. Add the eggs, vanilla and melted butter and beat on medium speed until combined, about 1 minute. Add the powdered sugar and beat on medium speed until well mixed, about 1 minute more. Pour the filling onto the prepared crust and spread evenly over all.
4. Bake for 45 to 50 minutes, or until nicely browned. The cake's center should jiggle slightly when pan is lightly shaken. Cool completely on wire rack before serving.

Makes 20 servings.