1 box yellow cake mix
1 box (4 servings) instant vanilla pudding
1 1/3 c. water
4 eggs
1/4 c. oil
2 c. coconut
1 c. chopped pecans

ICING:

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

Blend the cake mix, instant pudding, water, eggs and oil together. Beat for 4 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9 inch pans. Bake at 350 degrees for 35 minutes. Cool in pans for 15 minutes. Remove from pans and frost.

Icing: Put 4 tablespoons of butter and the coconut in a skillet and stir constantly over medium heat until golden brown. Put the coconut mixture on a paper towel to cool. Cream 2 tablespoons butter with the cream cheese. Add milk, sugar and vanilla and 1 3/4 cups of the browned coconut. Spread between cake layers and on the top and sides of the cake. Sprinkle remaining coconut on top.