1 pkg. yellow cake mix
1 (3 3/4 oz) pkg. vanilla instant pudding mix
1 1/3 c. water
4 eggs
1/4 c. oil
2 c. coconut, shredded
1 c. pecans, chopped

Blend cake and pudding mixes with water, eggs, and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in coconut and pecans.

Bake in greased and floured 9 x 13 inch pan at 350 degrees for 40-50 minutes. Cool completely.

FROSTING:

4 tbsp. butter, divided
2 c. coconut, shredded
1 (8 oz.) pkg. cream cheese, softened
2 tbsp. milk
1/2 tsp. vanilla
3 1/2 c. powdered sugar, sifted
1 c. pecans, halved or chopped

Prepare icing by melting 2 tablespoons butter in a skillet. Add coconut and 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 after each addition. Add vanilla. Stir in 1 1/2 cup coconut and pecans. Frost cake. Sprinkle with remaining coconut.