1 pkg. yellow cake mix
1 sm pkg. vanilla instant pudding mix
1 1/3 c. water
4 eggs
1/4 c. oil
2 c. coconut
1 c. chopped pecans

COCONUT CREAM FROSTING:

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

Blend cake mix, pudding mix, water and eggs in large mixing bowl. Beat at medium speed 4 minutes. Stir in coconut and pecans. Pour into 2 or 3 greased and floured 9" layer pans. Bake at 350 degrees for 35 minutes. Cool in pans 15 minutes. Remove and cool on racks.

FROSTING: Melt 2 tablespoons butter in skillet. Add coconut. Stir constantly over low heat until golden brown. Spread on paper towels to cool. Cream 2 tablespoons butter with cream cheese. Add milk and sugar alternately, beating well. Add vanilla. Stir in 1 3/4 cup coconut mix. Fill and frost cake layers. Top with remaining coconut.