1 pkg. yellow cake mix (2 layer size)
1 pkg. instant vanilla pudding
1 1/3 c. water
4 eggs
1/4 c. oil
2 c. coconut
1 c. chopped walnuts or pecans

Blend cake mix, pudding mix and water, eggs and oil in a large bowl. Beat at medium speed, 4 minutes. Stir in coconut and walnuts. Pour in 9 x 13 inch pan, greased and floured. Bake at 350 degrees for 35 minutes. Cool in pan 15 minutes and remove. Frost with Coconut Cream Cheese Frosting.

COCONUT CREAM CHEESE FROSTING:

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

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