Cedar Creek Inn Coconut Supreme Cake Posted by bettyboop50 - May 8, 2001 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.