1 pkg. 2-layer white or yellow cake mix
1 (4-serving) pkg. Jello vanilla instant pudding and pie filling
1 1/3 c. water
4 eggs
1/4 c. oil
1 1/3 c. Baker Angel flake coconut
1 c. chopped nuts, fine

Combine cake mix, pudding mix, water, eggs, and oil in large mixer bowl. Blend, beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour in pan. Bake at 325 degrees for 60 minutes. Cool 15 minutes. Remove from pan. Cool on rack.

COCONUT CREAM CHEESE FROSTING:

Cream 1/3 cup butter, blend in 2 packages (3 ounce each) cream cheese. Add 1 (16 ounce) box confectioners' sugar alternately with 4 teaspoons milk. Beating after each addition. Add 1/2 teaspoon vanilla, spread frosting over top and down sides of cake. Sprinkle 2 cups Baker's Angel flake coconut over frosting.