1 (2 layer) pkg. white or yellow cake mix
1 (4 serving) pkg. Jello brand vanilla instant pudding
1 1/3 c. water
4 eggs
1/4 c. oil
1 1/3 c. coconut
1 c. chopped nuts

FROSTING:

Cream 1/3 cup butter, blend in 2 (3 oz.) packages cream cheese. Add 1 (16 oz.) box confectioners' sugar, alternately with 4 teaspoons milk. Beat well. Add 1/2 teaspoon vanilla. Spread on cake, sprinkle 2 cups coconut on cake.

Combine cake mix, pudding mix, water, eggs and oil in large mixer bowl. Blend; beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour into greased floured 11-cup ring mold or 10-inch tube pan.

Bake at 325 degrees for 60 minutes. Cool 15 minutes. Remove from pan. Cool on rack and then use cream cheese frosting above.