4 tbsp. butter
2 tsp. milk
2 c. flaked coconut
3 1/2 c. confectioners' sugar
8 oz. cream cheese
1 tsp. vanilla

Melt 2 tablespoons butter in skillet. Add coconut. Stir constantly over low heat until golden brown. This will burn easily. Spread coconut on absorbent paper to cool. Cream 2 tablespoons butter with cream cheese. Add milk and sugar alternately, beating well. Add vanilla. Stir in 1 1/2 cups of browned coconut. Spread the frosting on the top and sides of cake. Sprinkle with remaining coconut on top. Garnish with pecan nuts on top.