Coconut cake with homemade coconut cream cheese icing

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 1/3 cups water
4 eggs
1/4 cup cream of coconut
2 cups flaked coconut
1 cup chopped walnuts

icing=
4 tablespoons butter, melted
2 tablespoons cream of coconut
2 teaspoons milk
1/2 teaspoon vanilla extract
1 (8 ounce) package cream cheese
3 1/2 cups confectioners' sugar

Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease 2 8x8(or 9x9) inch pans. In a large bowl, combine cake mix, pudding mix, water, eggs and cream of coconut. Blend for 4 minutes. Stir in 2 cups coconut and the chopped nuts. Evenly distribute batter into both greased pans.
Bake for 30-45 minutes. Allow to cool.
2.to brown coconut: Melt 2 Tablespoons of butter over low heat. Add 3/4 cup of the coconut and stir until browned. Dry on paper towel.
3.frosting:Cream other 2 tablespoons butter with cream cheese. Alternately add milk and powdered sugar. Add vanilla and cream of coconut.
4.Spread Icing on cake and sprinkle with browned coconut.

Rating/comments-not too coconutty and the browned coconut on top makes a big difference. (9.5/10)