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

Combine cake mix, pudding mix, water, eggs and oil n large mixing bowl. Blend, then beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour into greased and floured 10 inch tube pan. Bake at 325 degrees for 60 minutes. Remove from pan and cool.

COCONUT CREAM CHEESE FROSTING:

Cream 1/3 cup butter. Blend in: 1 box (16 oz.) powdered sugar

Blend in with 4 tsp. milk, beating well after each addition. Add 1/2 tsp. vanilla. Spread on cake. Sprinkle 1 cup coconut over cake.