1 pkg. (18 3/4 oz.) pudding, included yellow cake mix
3 eggs
1 c. water
1/3 c. vegetable oil
2 tbsp. grated orange rind
1 1/2 c. heavy cream
3 tbsp. 10x (confectioners' sugar)
Coconut cream filling (below)
Flaked coconut

Prepare cake mix with eggs, water and oil, adding orange rind following label directions. Divide the batter into two greased and floured 9x1 1/2 inch cake pans.

Bake in a moderate oven (350) degrees for 30 minutes or until centers spring back when lightly touched with fingertips.

Cool in pans on wire racks 10 minutes; turn out onto racks, cool completely. Split each layer in half to make 4 thin layers.

Beat cream with 10X sugar in a small bowl until stiff.

Put layers together with Coconut Cream Filling. Frost side and top with whipped cream. Sprinkle generously with flaked coconut.

Coconut Cream Filling:

1/4 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
2 egg yolks
1 1/4 c. milk
1 tbsp. butter
1/2 c. flaked coconut
1/2 c. heavy cream, whipped

Combine sugar, cornstarch and salt in small saucepan; beat in egg yolks then gradually blend in milk.

Cook, stirring constantly until mixture thickens and bubbles one minute. Remove from heat.

Stir in butter and coconut. Place a piece of plastic wrap directly on filling. Cool completely; fold in whipped cream.