Preheat oven to 350°F (175°C).

Grease a 9 x 13 x 2-inch cake pan.

Line the pan with wax paper, then grease the wax paper.

Sprinkle flaked coconut and chopped pecans evenly in the prepared pan.

In a large bowl, combine German chocolate cake mix, eggs, water, and vegetable oil.

Mix according to the directions on the cake mix box until smooth.

Spoon the cake batter evenly over the coconut and pecans in the pan.

In a saucepan, combine cream cheese and margarine.

Cook over low heat, stirring constantly, until the margarine melts and the mixture is smooth.

Stir in sifted powdered sugar until smooth.

Spoon the cream cheese mixture evenly over the cake batter in the pan.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and cool in the pan on a wire rack for 10 minutes.

Invert the cake onto a serving platter and carefully remove the wax paper.

Let cool slightly before serving.