1 pkg. (2 layer size) yellow cake mix
1 pkg. (4 serving size) Jello brand vanilla flavor instant pudding and 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 frost with coconut cream cheese frosting.

Coconut Cream Cheese Frosting:

4 tablespoons butter
2 c. Bakers Angel Flake Coconut
1 pkg ( 8 oz.) cream cheese
2 teaspoons 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 and sugar alternately, beating well. Add vanilla; stir in 1 3/4 cups of the coconut. Spread on tops and sides of cake layers. Sprinkle with remaining coconut.