Coco Nut Cake and Coconut Cream Cheese Frosting

• 1 (18 ounce) package yellow cake mix
• 1 (3 1/2 ounce) packagejello instant pudding mix
• 1 13 cups water
• 14 cup oil
• 4 eggs
• 2 cups bakers coconut
• 1 cup chopped walnuts or 1 cup pecans
• 4 tablespoons butter
• 2 cups coconut
• 1 (8 ounce) package cream cheese
• 2 teaspoons milk
• 3 12 cups sifted powdered sugar
• 12 teaspoon vanilla extract

1. Cake: Blend cake mix, pudding mix, water, eggs and oil.
2. Beat 4 (and four is underlined) minutes medium speed.
3. Stir in coconut and nuts.
4. Pour into 3 greased and floured 9-inch layer pans.
5. Bake at 350 for 35 minutes.
6. Cool in pans 15 minutes.
7. Chen cool, frost with coconut cream cheese frosting (recipe included here).
8. Frosting: Melt 1/2 of butter in skillet and add coconut.
9. Stir constantly (that is underlined) over low heat until golden brown.
10. Spread coconut on paper towels to cool.
11. Cream other 1/2 of butter with cream cheese, add milk beat in sugar gradually.
12. Blend in vanilla.
13. Stir in 1 3/4 cups coconut.
14. Spread on tops of layers.
15. Sprinkle remaining coconut on top.

yellow cake, packagejello instant pudding, water, oil, eggs, bakers coconut, walnuts, butter, coconut, cream cheese, milk, powdered sugar, vanilla

Taken from www.food.com/recipe/coco-nut-cake-and-coconut-cream-cheese-frosting-220575 (may not work)