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

Preheat oven to 350 degrees. Grease and flour 3 (9") baking pans. In large mixing bowl combine cake mix, pudding, water, eggs and oil. Beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour ingredients into pans and bake for 35 minutes. Cool in pans 15 minutes. Remove and cool on rack. Fill and frost with Coconut Cream Frosting.

COCONUT CREAM FROSTING:

4 tbsp. butter
2 c. coconut
3 1/2 c. sifted powdered sugar
1 (8 oz.) pkg. cream cheese
1/2 tsp. vanilla
2 tsp. milk

Melt 2 tablespoons butter in skillet. Add coconut, stir constantly over low heat until golden brown. Spread coconut on paper towel to cool. Cream 2 tablespoons butter with cream cheese. Add milk and sugar alternately, beating well. Add vanilla, stir 1 3/4 cups coconut. Spread on tops and sides of cake layers. Sprinkle with remaining coconut.