1 pkg. (18 1/2 oz.) yellow cake mix

FILLING:

1 pkg. (3 1/4 oz.) vanilla pudding & pie filling mix
1 1/2 c. milk
1/2 c. heavy cream
2 tbsp. confectioners' 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 of salt
1/2 tsp. cream of tartar

Prepare cake batter, bake as label directs in 2 (9 x 1/2 inch) layer pans; cool. Make filling. Make pudding as label directs using 1/2 cups milk.

Pour into medium bowl; place waxed paper directly on surface. Refrigerate until milk chilled - at least 2 hours.

In small bowl, combine heavy cream, sugar, vanilla extract. With portable electric mixer, beat medium speed until stiff. Fold into pudding with 3/4 cup coconut. Refrigerate.

Make frosting: In top of double boiler, combine egg whites, corn syrup, sugar, salt and cream of tartar. Cook over boiling water (water should not touch double boiler top); heat until soft peaks form when beater is raised, about 4 minutes. Remove from boiling water. Beat 2 minutes until thick.

Assembly: With sharp knife, split layers to make 4. Place cut side up next, cut side down, spread with 1/3 of filling. Add third layer, 1/3 filling, etc.

Frost: Sprinkle with remaining coconut. Refrigerate. Serves 10.