1 pkg. yellow cake mix (Duncan Hines)
1 1/3 c. water
1/8 tsp. salt
4 eggs
2 c. coconut
1 pkg. Jello vanilla instant pudding
1/4 c. oil
1 c. chopped pecans

FROSTING:

1 stick butter
1 box confectioners' sugar
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla

Blend cake mix, pudding mix, water, eggs and oil. Beat at medium speed for 4 minutes. Stir in pecans and coconut. Pour in 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 35 minutes. Cool in pans 15 minutes. Remove and cool.

FROSTING: Cream butter and cream cheese. Gradually add sugar and vanilla. Spread on cooled cake.