German Chocolate Ooey-Gooey Butter Cake

1 (18.25 oz) box German chocolate cake mix
1 cup butter, melted and divided
1 large egg
1 (8 oz) pkg cream cheese, softened
2 large eggs
1 teas. vanilla extract
1 (16 oz) box confectioners' sugar
1 cup sweetened flaked coconut
1 cup chopped pecans

Preheat oven to 350. Lightly grease a 13x9x2 inch baking pan.

In a large bowl, combine cake mix, 1/2 cup melted butter, and egg. Beat at low speed with an electric mixer until combined. Press evenly into bottom of prepared pan; set aside.

In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Beat in eggs and vanilla. Gradually beat in confectioners' sugar until smooth. Add remaining melted butter, beating at low speed until combined. Stir in coconut and pecans. Pour over cake mix layer, spreading evenly. Bake for 45 minutes (the center should remain slightly gooey). Remove from oven; let cool completely before cutting into squares.

Note: The last time we made this recipe, we left the pecans out (because a dear friend is allergic to nuts) and just used the entire bag of coconut.