Grease and flour a 10-inch bundt pan, set aside. Preheat oven to 325º.

In a large bowl combine cake mix, eggs, sour cream, oil, coconut extract and honey. With an electric mixer, beat on low speed until moistened. Beat on medium speed for 2 minutes. Batter will be thick.

Pour in enough batter to cover the bottom of the pan.

Mix together brown sugar, cinnamon, coconut and pecans.

Sprinkle evenly over batter in pan.

Pour the rest of the cake batter over the brown sugar/cinnamon mixture.

Bake at 325º for 45 minutes or until toothpick inserted in the middle comes out clean. Remove the cake from oven, let cool in pan for 5 minutes.

Remove cake from pan, cool on wire rack.

In a large bowl, mix together powdered sugar, half and half and coconut extract. Drizzle glaze over cake while cake is still warm.