1 box yellow cake mix
1 box (sm.) Jello vanilla instant pudding
1 1/3 c. water
4 eggs
1/4 c. oil
2 c. angel flake coconut
1 c. chopped nuts

Blend cake mix, pudding, water, eggs and oil. Beat at medium speed 4 minutes. Stir in coconut and nuts. Bake at 350 degrees for 35 minutes or until done. Cool in pan 15 minutes on rack and then frost.

FROSTING:

4 tbsp. butter
2 c. coconut
1 (8 oz.) cream cheese
2 tsp. milk
4 c. powdered sugar
1/2 tsp. vanilla

Melt 2 tablespoons butter, add 2 cups coconut, cook on slow fire stirring constantly until coconut turns light brown. Spread on paper towels to cool and absorb grease. Cream other 2 tablespoons butter with cream cheese and add 2 teaspoons milk into powdered sugar. Stir in 1 1/2 cups brown coconut and reserve rest and spread on top.