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

Melt 2 tablespoons butter in skillet. Add coconut stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool. Or use microwave to get coconut golden brown. Cream 2 tablespoons butter with cream cheese. Add milk and sugar, alternately, beating well. Add vanilla. Stir in 1 3/4 cups of the coconut. Spread on top and sides of cake layers. Sprinkle with remaining coconut.