Rave Review Coconut cake

1 package yellow cake mix
1 (3.5 oz.) package instant vanilla pudding mix
1 1/3 c. water
4 eggs
1/4 c. vegetable oil
2 c. flaked coconut
1 c. chopped pecans (or walnuts)
4 T. butter
2 c. flaked coconut
2 t. milk
3 1/2 c. powdered sugar
1/2 t. vanilla
1 (8 oz.) cream cheese

Preheat oven to 350. Grease and flour 3 8 or 9 inch round cake pans.

Blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of the coconut and the chopped pecans. Pour the batter into the prepared pans.

Bake at 350 for 35 minutes. Let cakes cool in pans for 15 minutes; then remove and finish cooling on rack.

To make frosting: Melt 2 T. of butter in a skillet. Add 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.

Cream the remaining 2 T. butter with the cream cheese. Add the milk and conf. sugar alternately, beating well. Add the vanilla and stir in 1 3/4 c. of the toasted coconut.

To assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle cake with the remaining toasted coconut.

Enjoy! Even if you don't like coconut, you may like this one.