Ingredients

1 pkg. yellow cake mix
2-⅔ cups Coconut (7 oz. bag) divided
1 cu. Cold milk
1 pkg (4 serving size) Jello-O Vanilla Instant Pudding
¼ cu Powdered Sugar
1 tub (8 oz) Cook Whip – thawed

Directions

Prepare cake batter as directed on package. Stir in ⅔ cu. Coconut. Pour evenly into two 9 inch round cake pans. Bake as directed on package. Cool 10 minutes. Remove cake layers from pans. Cool completely on wire racks.

Pour milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk for 2 minutes or until well blended. Mixture will be thick. Gently stir in whipped topping. Refrigerate 15 minutes.

Place 1 layer of cake on serving plate. Spread top with 1 cu of pudding mixture. Sprinkle with ¾ cu. Coconut. Add second layer. Spread top and sides with remaining pudding mixture. Press remaining coconut to sides and top. Refrigerate at least 1 hour – Overnight is better.