Coconut Cake (From Juliana)

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1 pkg. yellow cake mix

3 oz. pkg. vanilla instant pudding mix

1 3/4 C. water

4 eggs

1/4 C. oil

2 C. coconut

1 C. chopped walnuts

Combine the first five ingredients and beat for 4 minutes.  Stir in coconut and walnuts.  Pour into 3 greased and floured 9" cake pans or a sheet cake pan.  Bake at 350 degrees for 35 minutes if it is a sheet pan, much less time for the 9" pans.  Cool in pans, remove, and frost with the following Coconut Cream Frosting.

2 Tbsp. butter

2 C. coconut (the kind in the bag)

1 8oz. pkg. softened cream cheese (I did use reduced fat)

2 tsp. milk

1/2 tsp vanilla

powdered sugar (amount depends on how stiff you like your frosting)

Toast coconut in a dry saucepan on low heat.  Be careful not to burn.  In a bowl, cream softenend cream cheese and butter.  Add milk, powdered sugar, and vanilla.  Mix until smooth and to the consistency that you like.  Stir in 1 3/4 C. coconut.  Frost cake.  Sprinkle remaining 1/4 C. coconut on sides and top.

I would recommend doubling the frosting recipe if you are doing a layer cake.  The original recipe is fine for a sheet cake, but I did not like the frosting to cake ratio on the layer cake.  :o)