Coconut Pecan Cake

Ingridients

1 (18.25 ounce) package moist white cake mix

1 1/4 cups water

4 eggs

1/2 cup vegetable oil

2 cups shredded coconut

1 cup chopped pecans

4 tablespoons butter

2 cups shredded coconut

1 (8 ounce) package cream cheese

2 teaspoons milk

3 1/2 cups confectioners' sugar

1/2 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees). Grease and flour two 8 inch round pans or one 9 x 13 inch pan.

In a large bowl, blend cake mix with the water, eggs, and oil. Beat with an electric mixer at medium speed for 4 minutes. Stir in 2 cups coconut and nuts. Pour into prepared pans.

Bake for 35 minutes, or until done. Cool completely.

Melt 2 tablespoons butter or margarine in a skillet. Add 2 cups coconut, and stir constantly over low heat until golden brown. Spread toasted coconut on absorbent paper towel to cool.

Cream 2 tablespoons butter or margarine with softened cream cheese. Add milk and sugar alternately, beating well. Add vanilla, and stir in 1 3/4 cups of the toasted coconut. Ice the cake, and sprinkle with remaining coconut.