Make the crust by stirring butter, flour and pecans together.
Press into 9x13 inch pan.
Bake 12-15 minutes at 350 degrees.
Stir powdered sugar and cocoa together until combined.
Beat cream cheese with electric mixer.
Gradually add powdered sugar and cocoa.
Add 1 Tbs. milk. Mixture should be smooth and spreadable.
Fold in 1 cup frozen whipped topping.
Spread on cooled crust.
Whisk together pudding mix and milk, whisking for several minutes until thickened.
Refrigerate pudding for 5 minutes.
Spread over chocolate layer.
Spread remaining frozen whipped topping over pudding layer.
Top with toasted coconut, if desired.
Store in the fridge.