1 box yellow cake mix without pudding in it
1 box instant coconut cream pudding mix (it has coconut in it)
2 sm. cans flaked coconut

In large mixing bowl combine the cake and pudding mix, then follow the directions on the back of the cake mix as to the amount of eggs, water and oil. Add 1/2 teaspoon vanilla and 1/2 teaspoon coconut flavoring. Bake in 2 greased and floured 9 inch cake pans in 350 degree oven for 30-35 minutes. Take out and allow to cool completely while making 7 minute icing to cover it.

SEVEN MINUTE ICING:

2 c. sugar
1/2 c. water
1/2 tsp. salt
1/4 c. white Karo syrup
3 egg whites
1 tsp. vanilla

Mix sugar, water, salt and syrup together in small saucepan. Place on medium high heat. While this is cooking, place the egg whites in large mixing bowl and beat on high until it forms peaks. Syrup is done when you dip a tablespoon of the syrup and holding it up over the pan, let it pour back; if it runs back like water, it is not done. If it seems like it is real thick and spins a thread like a spider web, then it is ready to pour over the egg whites.

Turn the beater on high and pour about 1/3 of the syrup over the whites, beating all the while. Then add the rest of the syrup and beat until soft peaks form and hold their shape. Spread on the bottom layer and top with the other layer. Then spread icing all over the cake and sprinkle the 2 small cans of coconut all over top and sides.