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Preheat oven to 350°F. Combine cake mix, pudding mix, water oil and eggs in a large mixing bowl. Blend with electric mixer at medium speed for 4 minutes. Stir in 1/2 cup coconut and nuts. Pour into 3 greased and floured 9-inch pans. Bake 35 minutes. Frosting: Saute 2 3/4 cups coconut in 2 tablespoons butter until golden brown. Remove from heat and spread onto paper towels to drain. Cream 2 tablespoons butter with cream cheese. Add confectioner's sugar and milk in small amounts, beating well between each. Blend in vanilla. Stir in 2 cups sauteed coconut. Frost between cake layers, top, and sides. Garnish with remaining sauteed coconut.
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Achievable elevated desserts — laminated doughs, cakes, custards
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Filipino cassava cake — dense, sweet, coconut milk, caramelized top
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
Rotating stand for smooth cake frosting and decorating