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Cake Directions:.
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Blend cake mix, pudding mix, coconut milk, eggs, and oil in large mixer bowl.
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Beat at medium speed for 4 minutes.
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Stir in coconut and walnuts.
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Pour into 2 greased and floured 9 inch layer pans.
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Bake at 350 degrees for 35 minutes (first check in 20 min).
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Cool in pans for 15 minutes, remove and cool on rack.
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You will probably have to level off one of the cakes to use for the bottom layer for a more even fit.
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Frost the top of the bottom layer, then place layer of pineapple (I use the whole can, minus the juice of course) on top of the frosting.
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Continue frosting the rest of the cake.
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Frosting Directions:.
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Melt 1 tablespoons of butter in skillet, add coconut and stir constantly over low heat until golden brown.
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Spread coconut on cookie sheet lined with paper towels to cool, occasionally mixing around and patting to remove some of the butter.
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Meanwhile, in a large bowl, cream 1/4 cup of butter with cream cheese.
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Add milk and powdered sugar, mixing first by hand until sugar is blended inches Then add vanilla and 3/4 cup toasted coconut and mix with elec.
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mixer until smooth and creamy.
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Chill for about 10-15 minute before frosting cake.
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Sprinkle remaining toasted coconut on top of cake.
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If needed, chill again if frosting becomes room temperature while frosting to stiffen it again.
