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Lemon Coconut Cake

2 tablespoons margarine or butter, melted
1/2 cup pecans, chopped
1/2 cup coconut, flaked
1 (18.25-ounce) package lemon cake mix
1 cup sour cream
4 large eggs
1/4 cup water
2 tablespoons vegetable oil
1 tablespoon grated lemon peel
1 teaspoon lemon extract
1 cup powdered sugar, sifted
2 tablespoons lemon juice

1. Preheat oven to 350*F.
2. Lightly grease and flour Bundt pan. Combine margarine, chopped pecans, flaked coconut. Spread evenly in the bottom of the prepared pan.
3. In a large mixer bowl, combine lemon cake mix, sour cream, eggs, water, cooking oil, grated lemon peel, and lemon extract; beat for 2 minutes on medium speed of an electric mixer.
4. Spoon the batter into the prepared pan and bake for 35 to 45 minutes, or until the center is set. Cool in the pan for 10 minutes, remove, and invert onto a serving platter. Combine powdered sugar and lemon juice; mix well. Drizzle over the warm cake.

Makes 12 servings.