Grease three 9-inch round cake pans. Divide batter evenly into pans. Bake per box instructions until cake tests done. Cool and remove from pans.
Icing:
4tbspbutter
4cupscoconut
Melt butter over low heat. Stir in coconut, stirring constantly until coconut is browned. Remove from heat and spread on paper towels. Top with paper towels and cool.
Cream together:
2, 8ozpackages of cream cheese
4tspmilk
1tspGoodman's Vanilla
½tspGoodman's Coconut
7cupspowdered sugar
Stir in 3 cups of the toasted coconut. Frost between layers, sides, and top. Top cake with remaining coconut. Refrigerate
Instructions
This is moist and delicious...but difficult to cut!