My Mom has at least 4 birthdays a year just so I'll make tow cakes!! It must be refrigerated at least 8 hours prior to serving.

1 white cake mix without pudding (Duncan Hines)
1 (3 1/2 oz.) Royal's Toasted Coconut pudding - if not available substitute
French vanilla plus 1 tsp. coconut extract. Use instant pudding
1 1/3 c. water
1/4 c. vegetable oil
4 eggs
1 1/2 c. coconut
1 c. chopped walnuts

Combine cake mix, pudding, water, oil and eggs. Beat 4 minutes at medium speed. Stir in coconut and nuts. Bake in 13x9x2 pan 30 minutes at 350 degrees.

FROSTING:

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

Cream butter, cream cheese, milk and vanilla. Add powdered sugar and then coconut.

This cake freezes well. It must be kept refrigerated and is guaranteed to satisfy even the worst sweet-tooth!