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Coconut Cream Cheese Frosting


4 Tablespoons butter or margarine
2 Cups Angel Flake Coconut
1 pkg Cream Cheese
3 1/2 Cups Confectioners Sugar
1/2 Teaspoon Vanilla
2 Teaspoons Milk

Melt margarine in skillet. Add coconut stirring constantly over low heat until toasted. Spread coconut on absorbent paper to cool. Cream 2 tablespoons margarine or butter with cream cheese. Add two teaspoons milk** and beat in sugar gradually. Blend in vanilla; stir in 3/4 cups of the coconut. Spread in between cake layers (do not frost sides of layers). Top cake with frosting and sprinkle remainder of toasted coconut on top.