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COCONUT PUDDING CAKE 
1 pkg. (2 layer size) white cake mix
1 pkg. coconut or vanilla flavor instant pudding mix
4 eggs
1/2 c. water
1/4 c. oil
1 c. flaked coconut

Blend all ingredients except coconut in large mixing bowl. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 25 to 30 minutes. Cool in pan 15 minutes, remove and cool on racks, (or 9 x 13 inch or larger if cut in squares to serve.)

FROSTING:

1 (8 oz.) can crushed pineapple, in juice
1 pkg. (4 serving size) coconut or vanilla instant pudding mix
1 (9 oz.) container frozen whipped topping, thawed
1 c. flaked coconut (optional)
1 c. nuts (optional)

Combine crushed pineapple pudding mix and fold in 1 container frozen whipped topping. Add coconut and nuts if desired.
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