1 pkg. cake mix
1 pkg. Jello brand vanilla instant pudding
1 1/3 c. water
4 eggs
1/4 c. oil
2 c. Baker's Angel Flake coconut
1 c. chopped walnuts or pecans

Blend cake mix, pudding mix, water, eggs and oil in large bowl. Beat at medium speed with electric mixer for 4 minutes. Stir in coconut and walnuts. Pour into 3 greased and floured 9" pans. Bake at 350 degrees for 35 minutes. Cook in pans 15 minutes and remove, cool on rack then frost.

COCONUT CREAM CHEESE FROSTING:

4 tsp. butter
2 c. Baker's coconut
1 (8 oz.) pkg. cream cheese
2 tsp. milk
3 1/2 c. powdered sugar, sifted
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 teaspoons butter with cream cheese. Add milk, beat in sugar gradually. Blend in vanilla, stir in 1 3/4 cups coconut. Spread on cake and sprinkle the coconut on cake layers.