Coconut Cream Cake(Makes 12 Servings)

• 1 (18 3/4 oz.) pkg. pudding included yellow cake mix
• 3 eggs
• 1 c. water
• 1/3 c. vegetable oil
• 2 Tbsp. grated orange rind
• 1 1/2 c. heavy cream
• 3 Tbsp. 10x confectioners sugar
• Coconut Cream Filling
• flaked coconut

1. Prepare cake mix with eggs, water and oil, adding orange rind following label directions.
2. Divide batter into two greased and floured round 9 x 1 1/2-inch cake pans.
3. Bake in a moderate oven (350u0b0) for 30 minutes or until centers spring back when lightly touched with fingertips.
4. Cool in pans on wire racks 10 minutes; turn out onto racks.
5. Cool completely.
6. Split each layer in half to make 4 thin layers.
7. Beat cream with 10x sugar in a small bowl until stiff.
8. Put layers together with Coconut Cream Filling. Frost side and top with whipped cream.
9. Sprinkle generously with flaked coconut.

pudding included yellow cake mix, eggs, water, vegetable oil, orange rind, heavy cream, confectioners sugar, coconut cream filling, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=467083 (may not work)