1 pkg. yellow cake mix
1 pkg. (4 serving) vanilla pudding and pie filling
1 1/3 c. water
4 eggs
1/4 c. oil
2 c. coconut
1 c. chopped nuts

Blend cake mix, pudding, water, eggs and oil. Beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour into 9 inch or 13 x 9 inch pan. Bake at 350 degrees for 35 minutes.

COCONUT CREAM CHEESE FROSTING:

4 tbsp. butter, divided
2 c. coconut
8 oz. cream cheese
2 tsp. milk
3 1/2 c. 10x sugar
1/2 tsp. vanilla

Melt 2 tablespoons butter in skillet. Add coconut; stir constantly until brown. Spread on paper towel to cool. Cream 2 tablespoons butter with cream cheese. Add milk and sugar alternately; beating well. Add vanilla; stir in 1 3/4 cup of toasted coconut. Icing cake. Sprinkle with remaining coconut.