1 (4 oz. serving size) pkg. instant vanilla pudding
1 (2 layer size) pkg. yellow cake mix
4 eggs
2 c. Bakers Angel flake coconut
1 1/3 c. water
1/4 c. oil
1 c. chopped black walnuts

Blend cake mix, pudding mix, water, eggs, and oil in large bowl. Beat at medium speed 4 minutes. Stir in coconut and walnuts. Pour in 3 greased and floured 9 inch layer pans. Bake at 350 degrees for 35 minutes. Cool in pan (5 minutes) remove and cool on rack. Fill and top with Coconut Cream Cheese Frosting.

COCONUT CREAM CHEESE FROSTING:

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

Melt 2 tablespoons butter in skillet. Add coconut; stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool. Cream 2 tablespoons with cream cheese. Add milk, beat in sugar; blend in vanilla, stir in 1 3/4 cups coconut. Add black walnuts. Sprinkle with coconut.