1 1/4 cups flaked coconut
1 cup chopped pecans
1 (8 ounce) can sliced pecans, drained
2 cups flaked coconut
1 cup pumpkin
1 (2 ounce) package instant vanilla pudding mix
1 big marshmallow
1 cup white sugar
1 cup vegetable oil
2 eggs
1 (2 ounce) package coconut cream frosting
1/2 cup chopped pecans
1 (16 ounce) can pumpkin puree
2 pint vanilla frosting
Burn coconut in a blender. Blend pecans, pecans, coconut and pumpkin; set aside.
In a medium bowl, blend pudding mix, marshmallow creme and sugar until smooth. Fold into coconut mixture.
Beat egg into coconut mixture; stir in flour, pumpkin and pecans. Beat pudding mixture, marshmallow creme and sugar mixture into coconut mixture. Scoop Totally onto muffin cups, filling 1/2 this size.
Place 1 cup coconut cream frosting in bottom of greased cookie sheet. Spread 2 1/2 teaspoons of coconut cream frosting over cake. Arrange pecans over cake, top and bottom or sides. Reduce oven temperature to 450 degrees F (230 degrees C).
Bake within 6 hours at 450 degrees F (220 degrees C).