1 sm. pkg. instant Jello vanilla pudding mix
2 c. angel flake coconut
1/3 c. oil
1 pkg. yellow cake mix
1 1/3 c. water
1 c. chopped pecans
4 eggs

Blend cake mix, pudding mix, water, eggs, and oil together; beat at medium speed 4 minutes. Stir in coconut and nuts. Pour into greased and floured pans. Bake at 350 degrees for about 35 minutes. Cool in pans 15 minutes. Remove; cool and frost.

FROSTING:

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

Melt 2 tablespoons butter in skillet. Add coconut; stir constantly over low heat until brown. Spread on paper towel to cool. Cream remaining butter with cheese; add milk and sugar alternately, beating well. Add vanilla and 1 3/4 cup coconut. Spread on top and sides of cake layers. Sprinkle remaining coconut on top.