4 tbsp. butter
2 c. coconut
1 pkg. cream cheese
2 tsp. milk
3 1/2 c. sifted confectioners' sugar
1/2 tsp. vanilla

Melt 2 teaspoons butter in skillet, add coconut and heat until golden brown, stirring constantly. Spread coconut on paper towels to drain and cool. Cream 2 teaspoons of butter with cream cheese. Add milk and sugar alternately, beating well. Add vanilla. Stir in 1 3/4 cups coconut. Spread on top and sides of cake. Sprinkle remaining coconut over top of cake.