1 box white or yellow cake mix
1 sm. box Jello vanilla instant pudding
1 1/3 c. water
4 eggs
1/4 c. oil
1 1/3 c. Baker's angel flake coconut
1 c. chopped nuts

Combine cake mix, pudding, water, eggs and oil in large bowl. Blend; beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour into 3 greased, floured 9 inch layer pans. Bake at 350 degrees for 35 minutes. Cool in pans for 15 minutes.

FROSTING:

Coconut
Butter
Cream cheese
Powdered sugar
Milk
Vanilla

Saute 2 2/3 cups coconut in 2 tablespoons butter in skillet until brown, stirring constantly. Spread on paper towel and cool. Cream 2 tablespoons butter with 1 package (8 ounce) cream cheese. Add 3 1/2 cups sifted powdered sugar and 2 tablespoons milk alternately in small amounts, beating well after each addition. Blend in 1/2 teaspoon vanilla. Stir in 2 cups of the coconut. Use the rest for garnish.