1 (18 3/4 oz.) pkg. 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. confectioners' sugar
Coconut Cream Filling (recipe follows)
Flaked coconut

Prepare cake mix with eggs, water, and oil, adding orange rind. Follow label directions. Divide batter into 2 greased and floured round 9 x 1 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 confectioners' 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. Makes 12 servings.

COCONUT CREAM FILLING:

Makes 2 1/2 cups. 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 1 minute. Remove from heat. Stir in butter and coconut. Place a piece of plastic wrap directly on filling. Cool completely; remove plastic wrap. Fold in whipped cream.