Cedar Creek Inn Coconut Supreme Cake

Makes 1 (3-layer) cake, or 12 servings

Cake
1 (18 ounce) box yellow cake mix
4 eggs
3/4 cup instant vanilla pudding mix
1 1/3 cups water
1/2 cup oil
1 cup chopped walnuts
2 cups shredded coconut, fresh or packaged, lightly toasted (divided use)

Frosting
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
2 teaspoons milk
3 1/2 cups powdered sugar
1 1/2 cups shredded coconut, fresh
or packaged, lightly toasted

For the cake: Combine cake mix, eggs, pudding mix, water and oil in a bowl. With wire whip attachment, mix at medium speed for 4 minutes. Fold in walnuts and 1 1/2 cups coconut by hand.

Divide mixture evenly into three (9-inch) buttered and floured cake pans. Bake at 350 degrees F for 30 minutes. Cool completely.

For the frosting: Place cream cheese, vanilla extract and milk in bowl and combine in mixer, using paddle attachment. Gradually add powdered sugar while mixing. Continue to mix until smooth. Fold in 1 1/2 cups toasted coconut by hand.

Spread frosting evenly onto tops only of 3 cake layers. Stack cakes and sprinkle top with remaining 1/2 cup toasted coconut.