1 pkg. yellow cake mix
1 1/3 c. water
4 eggs
1 pkg. Jello brand vanilla instant pudding and pie filling
1/4 c. oil
2 c. Bakers Angel Flake coconut
1 c. chopped pecans

Blend cake mix, pudding mix, water, eggs, and oil. Beat for 4 minutes. Stir in coconut and pecans. 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.

FROSTING:

4 tbsp. butter
2 c. Baker's coconut
1 (8 oz.) pkg. cream cheese
3 tsp. milk
3 1/2 c. sifted confectioners' sugar
1/2 tsp. vanilla

Melt 2 tablespoons butter in skillet. Add coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool. Cream cheese; add milk. Beat in sugar gradually. Blend in vanilla. Stir in 1 3/4 cups of the coconut. Spread on cake layers. Stack and sprinkle with remaining coconut.