Toasted Coconut Cake - cooking recipe

Ingredients

1 (18.25 oz.) pkg. white cake mix without pudding
1 (3 1/8 oz.) pkg. vanilla instant pudding mix
1 1/3 c. water
1/4 c. vegetable oil
4 eggs
1 1/3 c. flaked coconut
1 c. chopped pecans or walnuts
Coconut Cream Cheese Frosting
toasted flaked coconut (reserved from Coconut Cream Cheese Frosting recipe)

Preparation

Combine cake mix, pudding mix, water, oil and eggs; beat 4 minutes at medium speed of an electric mixer.
Stir in 1 1/3 cups coconut and pecans.
Pour batter into 3 greased and floured 9-inch round cake pans.
Bake at 350\u00b0 for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes.
Remove layers from pans; let cool completely.
Spread Coconut Cream Cheese Frosting between layers and on top and sides of cake.
Sprinkle top with 1/2 cup toasted coconut reserved from frosting recipe.
Yields one 3-layer cake.