Instructions: In bowl blend cake mix, pudding mix, water, eggs and oil. Beat 3 minutes. Stir in coconut and nuts. Pour into 3 greased and floured 8 inch cake pans. Bake at 350 for 25-30 minutes or until cake springs back when touched in center. Cool in pans 10 minutes. Remove to rack to completely cool. FROSTING: 4 Tbsp butter (divided) 2 cups coconut 1 pkg (8 oz) cream cheese 2 tsp milk 1/2 tsp vanilla 3 1/2 cups confectioners sugar Melt 2 Tbsp of the butter in skillet, add coconut and stir constantly over low heat until golden. Spread onto paper towel to cool. Cream remaining 2 Tbsp butter with cream cheese, milk and vanilla. Add sugar, beating well to blend. Stir in 1 1/2 cups toasted coconut and spread on top and sides of cake Sprinkle rest of coconut over the cake. Punki Gehring

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