Italian Cream Cake

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Elmquist Estate in Heath, Texas in 1981.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 box white cake mix
 * 1 small box instant vanilla pudding
 * 1⅓ cups water
 * 4 eggs
 * ½ cup vegetable oil
 * 1 cup chopped pecans
 * 2 cups coconut

Frosting

 * 4 tablespoon butter softened
 * 8 ounces cream cheese softened
 * 3 tablespoon canned milk
 * 3½ cups confectioners' sugar
 * 2 cups coconut

Directions

 * 1) Combine cake mix, pudding mix, water, eggs and oil and beat on low speed for 4 minutes.
 * 2) Stir in nuts and coconut then pour into well greased and floured rectangular cake pan.
 * 3) Bake at 350°F for 40 minutes.
 * 4) Combine all frosting ingredients and spread on cooled cake.