package yellow cake mix
– 3 cups flaked coconut, divided
cup cold milk
package (4 serving size) Vanilla Instant
cup icing sugar
cups Cool Whip
Prepare cake batter as directed on package. Stir in 2/3 cup of the coconut. Pour evenly into 2 9-inch round cake pans. Bake as directed on package. Cool 10 minutes. Remove cake layers from pans to wire racks and cool completely. Pour milk into a medium bowl. Add dry pudding mix and sugar. Beat with a wire whisk for 2 minutes or until well blended…the mixture will be thick. Gently stir in the Cool Whip. Refrigerate for 15 minutes. Place one of the cake layers on a serving plate. Spread top with 1 cup of the pudding mixture. Sprinkle with ¾ cup of the remaining coconut and cover with the second cake layer. Spread the top and sides with the remaining pudding mixture. Press remaining coconut into the pudding mixture all over the cake. Refrigerate at least 1 hour. Store leftover cake in the refrigerator.