Rave Review Coconut Cake

*recipe from my mom's friend, Roly Ellis*

1 box yellow cake mix

1 box vanilla instant pudding

1 1/3 cup water

4 eggs

1/4 cup oil

2 cups coconut

1 cup chopped walnuts or pecans

-Mix ingredients. Pour into greased and floured 9x13 inch pan, or 3 9-inch pans. Bake at 350 degrees for 35 minutes.

Coconut Cream Frosting:

4 TBSP butter, divided

2 cups coconut

8 oz. cream cheese

2 tsp milk

3 1/2 cups powdered sugar

1/2 tsp vanilla

Melt 2 TBSP butter in a skillet. Add coconut; stir over medium heat until golden brown. Spread on a absorbent paper towel. Cream the remaining 2 TBSP butter with cream cheese. Add remaining ingredients and mix well. Stir in 1 3/4 of toasted coconut. Ice the cake. Then sprinkle remaining toasted coconut over the top of the cake.