1 pkg. (2 layer) yellow cake mix
1 pkg. Jello instant vanilla pudding
1 1/3 c. water
4 eggs
1/4 c. oil
2 c. coconut
1 c. chopped walnuts or pecans

Beat 4 minutes at medium speed. Stir in coconut and nuts. Bake at 350 degrees for 35 minutes.

COCONUT CREAM CHEESE FROSTING:

4 tbsp. butter
2 c. coconut
3 1/2 c. sifted confectioners' sugar, 10X sugar
1 (8 oz.) pkg. cream cheese
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 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 top of cake layers. You can use white fluffy frosting.