Coconut Cake

Cake
1 package yellow cake mix
1 package (3-1/2 ounces) instant vanilla pudding mix
1-1/3 cups water
4 eggs, room temperature
1/4 cup vegetable oil
2 cups coconut
1 cup chopped pecans

Frosting
4 tablespoons butter, divided
2 cups coconut
1 package (8 ounces) cream cheese
2 teaspoons milk
1/2 teaspoon vanilla
3-1/2 cups confectioners' sugar

In a large bowl, blend cake mix with pudding, water, eggs and oil. Beat at medium speed for 3 minutes. Stir in coconut and nuts. Pour into three greased and floured 8-in. round baking pans.

Bake at 350° for 25-30 minutes or until cake springs back when touched in center. Cool in pans for 10 minutes. Remove to rack to complete cooling.

For frosting, melt 2 tablespoons butter in skillet; add coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper towel to cool.

Cream remaining 2 tablespoons butter with cream cheese, milk and vanilla. Add sugar, beating well to blend. Stir in 1-1/2 cups toasted coconut; spread on top and sides of cake. Sprinkle remaining coconut over cake. Makes 16-20 servings.