INGREDIENTS
Cake:
1 15.25 ounce package
white cake mix
1 15 ounce can
coconut cream, divided into 2, 1/2-cup portions
1 1/2 cups
water
1/2 cup
vegetable oil
3
eggs
1 tsp
vanilla extract
Filling:
2 3.4 ounce packages
instant coconut cream pudding
2 1/2 cups
milk
Topping:
1/2 16 ounce package
frozen whipped topping
1 cup
sweetened coconut flakes, toasted, optional