CAKE:

1 pkg. white cake mix
1 c. water
1/3 c. oil
3 eggs, separated
1/2 c. coconut, flaked
2 tbsp. grated lemon peel
3 tbsp. lemon juice

FROSTING:

1 c. powdered sugar
8 oz. cream cheese, softened
8 oz. Cool Whip, thawed
3 1/2 oz. pkg. instant lemon pudding
1 c. milk
1 tbsp. grated lemon peel

Heat oven to 350 degrees. Grease and flour two 9-inch round pans. Blend cake mix, water, oil and egg whites. Beat at low speed until moistened. Beat 2 minutes at high speed. Fold in coconut and lemon peel. Remove 2 cups batter in small bowl. Beat egg yolks 2 minutes at high speed. Add the 2 cups batter and lemon juice, mix well.

Layer batters alternately in pans, beginning and ending with white batter. Swirl lightly to make marble effect. Bake at 350 degrees for 20-30 minutes. Cool.

In large bowl, beat powdered sugar, cream cheese until smooth. Fold in Cool Whip. Mix pudding with milk, add lemon peel, fold into cream cheese mixture. Fill and frost layers. Refrigerate 3 hours before serving.