1 box yellow cake mix

Prepare as directed on box. Bake in two 9x9 inch cake pans and set aside to cool.

FILLING:

1 (3 1/2 oz.) pkg. instant vanilla pudding
1 1/2 c. milk
1/2 c. whipped cream
2 tbsp. confectioners sugar
1 tsp. vanilla
1 (3 1/2 oz.) can flaked coconut

Mix pudding and milk with mixer and refrigerate until thickened, about 2 hours. Combine whipped cream, sugar and vanilla; beat until stiff. Fold in pudding and coconut and put between layers of cake.

FROSTING:

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

Beat in top part of double boiler until stiff peaks form. Spread over cake and keep in refrigerator until ready to serve.