1 pkg. yellow cake mix

FILLING:

1 pkg. (3 1/4 oz.) vanilla pudding & pie filling
1 1/2 c. milk
1/2 c. heavy cream
2 tbsp. powdered sugar
1/2 tsp. vanilla extract
1 can (3 1/2 oz.) flaked coconut

FROSTING:

3 egg whites
1/3 c. light corn syrup
3/4 c. sugar
Dash salt
1/8 tsp. cream of tartar

Prepare and bake cake mix as box directs, using 2 round cake pans. Cool. Make filling: Prepare pudding as label directs using 1 1/2 cups milk. Refrigerate until well chilled.

In a bowl, combine heavy cream, sugar and vanilla extract. Beat with mixer at medium speed just until stiff. Fold into pudding with 3/4 cup coconut. Refrigerate.

Make frosting: Combine ingredients in top of double boiler. Cook over boiling water, beating with portable mixer until soft peaks form (about 4 minutes). Remove from heat and beat 2 minutes, until thick.

To assemble: Split cake layers to make 4. Place layers cut side up on plate. Spread 1/3 filling on layer. Alternate layers and filling. Frost cake and sprinkle with coconut.