Rogene'S Coconut Cake With Coconut Cream Cheese Frosting

• 18 3/4 ounces yellow cake mix
• 1 (3 ounce) package instant vanilla pudding
• 1 1/4 cups water
• 4 eggs
• 1/4 cup oil
• 2 cups coconut
• 1 cup chopped walnuts
• Frosting
• 4 tablespoons margarine
• 2 cups coconut
• 8 ounces cream cheese
• 2 teaspoons milk
• 3 1/2 cups powdered sugar
• 1/2 teaspoon vanilla

1. Blend cake mix, pudding mix, water, eggs and oil in large bowl.
2. Beat for 4 minutes at medium speed.
3. Stir in coconut and nuts.
4. Pour into 3 greased and floured 9" cake pans.
5. Bake for 35 minutes at 350 degrees.
6. To make the frosting: Melt 2 tbsp butter in skillet, add coconut stirring constantly over low heat until golden brown.
7. Spread coconut on papertowels to cool.
8. Cream the other 2 tbsp butter with cream cheese, add milk, beat in powdered sugar, gradually.
9. Blend in vanilla.
10. Stir in 1 3/4 cup coconut.
11. Frost the cake and top with remaining coconut.

yellow cake, vanilla pudding, water, eggs, oil, coconut, walnuts, frosting, margarine, coconut, cream cheese, milk, powdered sugar, vanilla

Taken from www.food.com/recipe/rogenes-coconut-cake-with-coconut-cream-cheese-frosting-218231 (may not work)