Ingredients

Cake

• 1 (18.25 ounce) box yellow cake mix
• 1 small box vanilla instant pudding and pie filling
• 1 1/3 cups water
• 4 eggs
• 1/4 cup vegetable oil
• 2 cups flaked coconut
• 1 cup chopped pecans or walnuts

Coconut-Cream Cheese Frosting

• 4 tablespoons butter or margarine
• 2 cups flaked coconut
• 8 ounces cream cheese, softened
• 2 teaspoons milk
• 3 1/2 cups sifted confectioners' sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Heat oven to 350 degrees F. Grease and flour three 9-inch layer pans.
2. Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl. Beat at medium speed of electric mixer for 4 minutes.
3. Stir in coconut and walnuts.
4. Pour into prepared pans. Bake for 35 minutes.
5. Cool in pans for 15 minutes; remove and cool on rack.
6. Fill and frost with Coconut-Cream Cheese Frosting.
7. Frosting: Melt 2 tablespoons of the butter in skillet. Add coconut; stir constantly over low heat until golden brown.
8. Spread coconut on absorbent paper to cool.
9. Cream remaining 2 tablespoons butter with cream cheese.
10. Add milk and sugar alternately, beating well.
11. Add vanilla extract.
12. Stir in 1 3/4 cups of the coconut.
13. Spread on tops and sides of cake layers.
14. Sprinkle with remaining coconut.