1 pkg. yellow cake mix
1 1/3 c. water
1/4 c. oil
4 eggs
1 box instant vanilla pudding
2 c. coconut
1 c. chopped pecans

Mix all ingredients, beating well. Pour into 3 greased and floured cake pans. Bake for 35 minutes in 350 degree oven.

FROSTING: Mix together 8 ounces cream cheese, 2 tablespoons milk, 4 tablespoons butter and 3 1/2 cup powdered sugar. Frost between layers, top and sides. Sprinkle with toasted coconut. (To toast coconut, melt 4 tablespoons butter in skillet and stir in 2 cups coconut. Stir until toasted.)