CAKE:

1 pkg. (2 layer size) yellow cake mix
1 pkg. (4 serving size) vanilla flavor instant pudding & pie filling
1 1/3 c. water
4 eggs
1/4 c. oil
2 c. Bakers Angel Flake Coconut
1 c. chopped walnuts or pecans

COCONUT CREAM FROSTING:

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

Blend cake mix, pudding mix, water, eggs and oil in a large mixer bowl. Beat at medium speed of electric mixer 4 minutes. Stir in coconut and walnuts. Pour into 3 greased and floured 9" layer pans. Bake at 350 degrees for 35 minutes. Cool in pans 15 minutes. Remove and cool on rack. Fill and frost with Coconut Cream Cheese Frosting.

Melt the 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 butter with cream cheese. Add milk and sugar alternately; beat well. Add vanilla, stir in 1 3/4 cups of the coconut, spread on tops and side of cake layers. Sprinkle with remaining coconut.