Coco Nut Cake and Coconut Cream Cheese Frosting

I found a delightful little box in my bottom turnaround, it was labeled recipes. I sifted through and separated all the hand written ones: This one says it was written by Marge. I don't know who she is, but I have her recipe and this is it.

• Ready In: 55 mins
• Serves: 6-8
• Yields: 1 cake

Ingredients

• Cake

• 1 (18 ounce) package  yellow cake mix
• 1 (3 1/2ounce) package  jello instant pudding mix
• 1 1⁄3 cups water
• 1⁄4 cup  oil
• 4  eggs
• 2  cups  bakers coconut
• 1  cup  chopped walnuts or 1  cup pecans

• Frosting

• 4  tablespoons butter
• 2  cups coconut
• 1 (8 ounce) package cream cheese
• 2  teaspoons milk
• 3 1⁄2 cups  sifted powdered sugar
• 1⁄2 teaspoon vanilla extract

Directions

1. • Cake: Blend cake mix, pudding mix, water, eggs and oil.
2. Beat 4 (and four is underlined) minutes medium speed.
3. Stir in coconut and nuts.
4. Pour into 3 greased and floured 9-inch layer pans.
5. Bake at 350° for 35 minutes.
6. Cool in pans 15 minutes.
7. Chen cool, frost with coconut cream cheese frosting (recipe included here).
8. • Frosting: Melt 1/2 of butter in skillet and add coconut. Stir constantly (that is underlined) over low heat until golden brown.
9. Spread coconut on paper towels to cool.
10. Cream other 1/2 of butter with cream cheese, add milk beat in sugar gradually.
11. Blend in vanilla.
12. Stir in 1 3/4 cups coconut.
13. Spread on tops of layers. Sprinkle remaining coconut on top.