1 box yellow cake mix
1 pkg. Jello vanilla instant pie filling
1 1/2 c. water
4 eggs
1/4 c. oil
2 c. angel flake coconut
1 c. chopped walnuts

Blend together cake mix, pudding mix, eggs, water and oil in mixing bowl. Beat. Stir in coconut and walnuts. Pour in layer pans. Bake at 350 degrees.

TOASTED COCONUT FROSTING:

4 tbsp. butter
2 c. angel flake coconut
1 (8 oz.) pkg. cream cheese
2 tbsp. milk
3 1/2 c. confectioners' sugar
1 tsp. vanilla

Melt 2 tablespoons butter in skillet. Add coconut, stir constantly over low heat until coconut is golden brown. Place on paper towels to cool.

Cream 2 tablespoons of butter with cream cheese. Add milk and sugar, add vanilla. Spread on cake, sprinkling coconut between layers and on top.