Coconut Pecan Cake - cooking recipe

Ingredients

For the cake
1 (18 1/4 ounce) box yellow cake mix (I use plain, not with pudding added)
1 (4 ounce) package vanilla instant pudding mix
1 1/3 cups water
4 eggs
1/4 cup oil
2 cups coconut (divided)
For the frosting
4 tablespoons butter (divided)
2 cups coconut (divided)
1 (8 ounce) package cream cheese
2 teaspoons milk
3 1/2 cups confectioners' sugar
1 teaspoon vanilla
1 cup chopped pecans

Preparation

Preheat oven to 350 degrees.
Grease or spray and flour three 9 inch round cake pans.
Blend cake mix, pudding, water, eggs, and oil in large mixer bowl.
Beat at medium speed 3 minute.
Stir in coconut and pecans.
Pour in pans and bake for 30 minutes.
Place cake on wire racks to cool.
To make frosting:
Melt 2 T butter in skillet and add 1/2 cup coconut.
Stir constantly over low heat until coconut turns golden in color.
Spread coconut on paper towels to cool.
Cream 2 T butter with cream cheese.
Add milk and beat in confectioners sugar gradually.
Beat until smooth.
Stir in vanilla and remaining 1 1/2 cups coconut.
Spread frosting on tops of cake layers.
Stack layers and sprinkle the golden coconut on the top frosted layer.