Coconut Cake III

Ingridients

1 (18.25 ounce) package yellow cake mix

1 (3.5 ounce) package instant vanilla pudding mix

1 1/3 cups water

4 eggs

1/4 cup vegetable oil

2 cups flaked coconut

1 cup chopped walnuts

4 tablespoons butter, melted

2 cups flaked coconut

2 teaspoons milk

1/2 teaspoon vanilla extract

1 (8 ounce) package cream cheese

3 1/2 cups confectioners' sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, combine cake mix, pudding mix, water, eggs and oil. Blend for 4 minutes. Stir in 2 cups coconut and the chopped nuts. Pour into a greased 9x13 inch pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes or until done. Allow to cool.

To Make Coconut Cream Cheese Frosting: Melt 2 Tablespoons of butter over low heat. Add 3/4 cup of the coconut and stir until browned. Dry on paper towel. Cream other 2 tablespoons butter with cream cheese. Alternately add milk and powdered sugar. Add vanilla. Stir in remaining 1-1/4 cup coconut.

Spread Icing on cake and sprinkle with browned coconut.