1 pkg. (2 layer size) yellow cake mix
1 pkg. (4 serving size) Jello brand vanilla instant pudding
1 1/3 c. water
4 eggs
1/4 c. oil
2 c. Bakers Angel flake coconut
1 c. chopped nuts, pecans

Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl. Beat at medium speed 4 minutes. Stir in coconut and nuts. Pour into 3 greased and floured 9 inch layer pans. Bake at 350 degrees for 35 minutes. Cool 15 minutes.

COCONUT CREAM CHEESE FROSTING:

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

Melt 2 tablespoons butter in skillet. Add coconut, stir constantly over low heat until golden brown. Spread coconut on paper towel to cool. Cream 2 tablespoon butter with cream cheese. Add milk. Beat in sugar. Add vanilla. Sprinkle remaining coconut on top after frosting the cake.