1 pkg. lemon pudding, NOT instant
1 1/3 c. coconut
4 egg whites
1 tsp. vanilla
1/2 c. sugar
1/3 c. sugar
2 lg. egg yolks
1 box yellow cake mix
1/2 tsp. cream of tartar

In saucepan, mix pudding mix, 1/3 cup water and 1/4 cup water until smooth. Add egg yolks and 2 cups water. Cook over medium heat until mixture boils; boil 1 minute. Pour in bowl; cover with plastic; chill 2 hours.

Preheat oven to 350 degrees. Chop coconut as fine as possible. Prepare cake mix according to directions; fold in coconut. Pour into three 8 inch round greased and floured pans. Cool layers after baking.

Place 1st layer on oven proof plate. Spread with 1/2 of the pudding. Repeat with 2nd layer. Add 3rd layer.

Preheat oven to 375 degrees. Beat egg whites and cream of tartar until soft peaks form. Sprinkle with 1/2 cup sugar, 1 tablespoon at a time. Beat until stiff. Add vanilla. Spread meringue over cake. Bake 6-8 minutes until golden brown. Cool cake. Cake is best if served immediately, but may be refrigerated until served.