Toasted Coconut Cake

• 1 (18.25 oz.) pkg. white cake mix without pudding
• 1 (3 1/8 oz.) pkg. vanilla instant pudding mix
• 1 1/3 c. water
• 1/4 c. vegetable oil
• 4 eggs
• 1 1/3 c. flaked coconut
• 1 c. chopped pecans or walnuts
• Coconut Cream Cheese Frosting
• toasted flaked coconut (reserved from Coconut Cream Cheese Frosting recipe)

1. Combine cake mix, pudding mix, water, oil and eggs; beat 4 minutes at medium speed of an electric mixer.
2. Stir in 1 1/3 cups coconut and pecans.
3. Pour batter into 3 greased and floured 9-inch round cake pans.
4. Bake at 350u0b0 for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean.
5. Cool in pans 10 minutes.
6. Remove layers from pans; let cool completely.
7. Spread Coconut Cream Cheese Frosting between layers and on top and sides of cake.
8. Sprinkle top with 1/2 cup toasted coconut reserved from frosting recipe.
9. Yields one 3-layer cake.

white cake, vanilla instant pudding mix, water, vegetable oil, eggs, flaked coconut, pecans, coconut cream cheese, coconut cream cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519123 (may not work)