1 box yellow cake mix (2 layer size)
1 pkg. vanilla instant pudding mix (4 serving size)
1 1/3 c. water
4 eggs
1/4 c. oil
2 c. coconut
1 c. chopped pecans

Bake cake mix, pudding mix, water, eggs and oil in large bowl. Beat at medium speed with electric mixer for 4 minutes. Stir in coconut and nuts. Pour into 3 greased and floured 9-inch pans. Bake 30-35 minutes at 350°F degrees. Cool in pans 15 minutes. Top with Special Cream Cheese Icing.

ICING:

4 tbsp. butter, divided
2 c. coconut
1 (8 oz.) pkg. cream cheese
2 tsp. milk
3 1/2 c. powdered sugar
1/2 tsp. vanilla

To toast coconut, melt 2 tablespoons of the butter in skillet. Add coconut. Stir constantly over low heat until golden brown. Spread on paper towel to cool. Cream the remaining 2 tablespoons butter with cream cheese. Add milk, beat in powdered sugar slowly. Blend in vanilla. Stir in 1 3/4 cups of the toasted coconut. Spread on cake. Sprinkle remaining toasted coconut on top.