Earthquake Cake - cooking recipe

Ingredients

1 1/2 cups pecans, divided use
1 1/2 cups coconut, divided use
1 (18 ounce) package German chocolate cake mix
1 1/3 cups water
1/3 cup oil
3 eggs
8 ounces cream cheese, softened
1/2 cup butter, softened
1 (16 ounce) package powdered sugar
1 teaspoon vanilla
1 (3 ounce) package French vanilla instant pudding
2 cups milk
1 cup English toffee bits
1 (8 ounce) carton Cool Whip

Preparation

Preheat oven to 350. Lightly grease 9x13 inch cake pan.
Sprinkle half the pecans and coconut over bottom of pan.
Make cake mix as directed on box and pour batter over pecans and coconut.
Beat together cream cheese, butter, vanilla, and powdered sugar until creamy.
Drop cream cheese mixture by spoonfuls over cake batter. Do not stir into batter.
Bake 40-45 minutes, or until tests done.
Cool completely.
Make pudding as directed on box and spread over cooled cake.
Sprinkle remaining nuts and coconut over pudding, along with half of the toffee bits.
Spread Cool Whip over pudding and sprinkle with remaining toffee bits.
Refrigerate for at least 2 hours before serving.