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

Blend cake mix, pudding, water, eggs and oil in large bowl. Beat 4 minutes. stir in coconut and pecans. Pour into 3 layer pans. Bake at 350 degrees for 35 minutes. Cool in pans for 15 minutes.

FROSTING:

4 tbsp. butter
2 c. coconut
1 pkg. cream cheese
2 tsp. milk
3 1/2 c. sifted confectioners' sugar
1/2 tsp. vanilla

Melt 2 tbsp. butter in skillet. Add coconut, stir constantly over low heat until golden brown. Spread coconut on paper towel to cool.

Cream 2 tbsp. butter with cream cheese. Add milk and beat sugar gradually. Blend in vanilla. Stir in 1 1/2 cups of toasted coconut. Spread on top of layers. Stack and sprinkle with remaining coconut.