Ingredients
CAKE:1 package yellow cake mix (regular size)1 package (3-1/2 ounces) instant vanilla pudding mix1-1/3 cups water4 large eggs, room temperature1/4 cup vegetable oil2 cups sweetened shredded coconut1 cup chopped pecansFROSTING:4 tablespoons butter, divided2 cups sweetened shredded coconut1 package (8 ounces) cream cheese2 teaspoons milk1/2 teaspoon vanilla3-1/2 cups confectioners’ sugar
Preparation
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.
