1 pkg. (2 layer size) yellow cake mix
1 pkg. (4 serving size) Jello brand vanilla flavor instant pudding and pie filling
1 1/3 c. water
4 eggs
1/4 c. oil
2 c. Baker's Angel Flake Coconut
1 c. chopped walnuts or pecans

Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl. Beat at medium speed of electric mixer for 4 minutes.

Stir in coconut and walnuts.

Pour into 3 greased and floured 9 inch layer pans. Bake at 350 degrees for 35 minutes. Cool in pans 15 minutes. Remove and cool on rack. Fill and top with Coconut Cream Cheese Frostings.

COCONUT CREAM CHEESE FROSTING:

4 tbsp. butter
2 c. Bakers Angel Flake Coconut
1 pkg. (8 oz.) cream cheese
2 tsp. milk
3 1/2 c. sifted confectioners' sugar
1/2 tsp. vanilla

Melt 2 tablespoons butter in skillet. Add coconut. Stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.

Cream 2 tablespoons butter with cream cheese. Add milk. Beat in sugar gradually. Blend in vanilla. Stir in 1 3/4 cups of the coconut. Spread on top of cake layers. Stack and sprinkle with remaining coconut.

High altitude areas must increase water to 1 3/4 cups and add 1/2 cup flour.