1 pkg. (2 layer size) yellow cake mix
1 pkg. (4 serving size) instant vanilla pudding
1 1/2 c. water
4 eggs
1/4 c. Crisco oil
1 1/2 c. Baker's Angel Flake coconut
1 c. chopped nuts

Combine cake mix, pudding mix, water, eggs and oil in large bowl; blend. Beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour into greased and floured 10 inch tube pan. Bake at 325 degrees for 60 minutes. Cool 15 minutes. Remove from pan, cool on rack. Frost with:

COCONUT CREAM CHEESE FROSTING:

Cream 1/3 cup butter. Blend in 6 oz. package cream cheese. Add 1 (16 oz.) box confectioners' sugar alternately with 4 tbsp. milk, beating well after each addition. Add 1 tsp. vanilla. Frost top and sides of cake. Sprinkle 2 cups coconut over frosting.