Rave Review Coconut Cake

This is a good recipe for those folks who are in a hurry and don't want to take the time to sift dry ingredients. It was given to me by a friend who took it to a church dinner and received many requests for the recipe. I use apricot jam between layers as a filling for a different taste.

• Ready In: 1 hr
• Serves: 10
• Yields: 1 9

Ingredients

• 1 (18 ounce) package  yellow cake mix
• 1 (3 1/2ounce) package instant vanilla pudding
• 1 1⁄3 cups water
• 4  eggs
• 1⁄4 cup  vegetable oil
• 2  cups angel flake coconut
• 1  cup  chopped pecans

• Frosting

• 2  tablespoons butter, melted
• 2  cups angel flake coconut, toasted, divided
• 2  tablespoons butter
• 1 (8 ounce) package cream cheese, softened
• 2  tablespoons milk
• 3 1⁄2 powdered sugar
• 1  teaspoon vanilla extract

Directions

1. Blend cake mix, pudding mix, water and eggs in a large bowl.
2. Beat at medium speed for 4 minutes.
3. Stir in coconut and nuts.
4. Pour into three greased & floured 9 inch round pans.
5. Bake at 350 degrees for 35 minutes.
6. Cool in pans for 15 minutes.
7. Remove from pans and frost with the following:
8. Melt 2 tablespoons butter in skillet.
9. Add 2 cups angel flake coconut.
10. Stir constantly over low heat until golden brown.
11. Cream 2 tablespoons butter with 1 8 oz package softened cream cheese.
12. Add 2 tablespoons milk.
13. Add 3 1/2 cups powdered sugar gradually, beating well after each addition.
14. Add 1 teaspoon vanilla extract.
15. Stir in 1 1/2 cups browned coconut.
16. Spread on tops and sides of cake layers.
17. Sprinkle with remaining coconut.