In medium mixing bowl, combine cream cheese, sugar, ½ cup coconut and pecans; using an electric mixer on medium speed, beat until light and fluffy. Set aside.
In large mixing bowl, combine cake mix, soda, oil and eggs; using an electric mixer on medium speed, beat 2 minutes.
Place ice cream cups in 3 (12 count) muffin pans. Fill with 1 tablespoon cake batter, 1 heaping teaspoon cream cheese mixture and 1 tablespoon cake batter. Bake in a preheated 350°F oven 20 minutes or until toothpick inserted in cake comes out clean.
Meanwhile, toast remaining coconut. Remove cupcakes from oven; let cool. Spread with frosting; sprinkle with toasted coconut.
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