1 white or yellow cake mix or pudding cake mix
1 sm. box Jello vanilla instant pudding and pie filling
1 1/3 c. water
4 eggs
1/4 c. oil
1 1/3 c. Baker's angel flake coconut
1 c. chopped pecans or walnuts

COCONUT CREAM CHEESE FROSTING:

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

Combine the cake mix, pudding mix, water, eggs and all in a large mixer bowl. Blend and beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour into 3 greased and floured 9 inch layer pans and bake at 350 degrees for 35 minutes. Cool in pans for 15 minutes. Remove and finish cooling on racks.

For the frosting, saute the coconut in 2 tablespoons butter in a skillet until golden brown, stirring constantly. Remove from heat and spread on paper towel to cool. Cream together the remaining 2 tablespoons butter and the cream cheese. Add the powdered sugar and 2 teaspoon of milk alternately in small amounts, beating well after each addition. Blend in sauteed coconut. Frost the tops of the cake layers with the frosting, using remaining coconut for garnish.