Coconut Cake Iii

Ingredients

• Servings: 1
• 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

Recipe

• 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.