1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) Jello brand vanilla flavor instant pudding & 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 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 Frosting.

COCONUT-CREAM CHEESE FROSTING:

4 tbsp. butter
2 c. Baker's angel flake coconut
1 pkg. (8 oz.) cream cheese
2 tsp. milk
3 1/2 c. sifted confectioner's 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 tops of cake layers. Stack and sprinkle with remaining coconut.

HIGH ALTITUDE AREAS increase water to 1 3/4 cups and add 1/4 cup flour.