1 box yellow cake mix
1 box (4 serving) Jell-O vanilla instant pudding and pie filling
4 eggs
2 c. Angel Flake coconut
1 1/3 c. water
1/4 c. oil
1 c. chopped nuts

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 nuts. Pour into 3 greased and floured 9-inch layer pans.

Bake at 350°F for 35 minutes. Cool in pans 15 minutes; remove and cool on rack. Fill and top with Coconut Cream Cheese Frosting.

Coconut Cream Cheese Frosting:

4 tbsp. butter
1 (8 oz.) pkg. cream cheese
3 1/2 c. confectioners sugar, sifted
2 c. Angel Flake coconut
2 tsp. milk
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. Cream 2 tablespoons butter with cream cheese. Add milk; beat in sugar gradually. Blend in vanilla. Stir in 1 3/4 cups coconut. Spread on tops of cake layers. Stack and sprinkle with remaining coconut.

May also use 9 x 13-inch pan.