4 tbsp. butter
3 1/2 c. powdered sugar, sifted
2 c. angel flake coconut
8 oz. cream cheese
1/2 tsp. vanilla
2 tsp. milk

Melt 2 tablespoons butter in skillet. Add coconut; stir constantly over low heat until golden brown. Spread coconut on paper to cool. Cream 2 tablespoons butter with cream cheese. Add milk, sugar alternately, beating well. Add vanilla. Stir in 1 3/4 cups coconut. Spread tops and sides of cake layers. Sprinkle top with remaining coconut.