1 yellow cake mix
1 (3-1/2 oz) vanilla or coconut instant pudding mix
1 c water
1/4 c oil
1 c flake coconut
1 (3-1/2 oz) pkg instant coconut pudding mix
1 c cold milk
1 c coconut flakes
4 oz Cool Whip
Combine cake mix, pudding mix, eggs, water and oil in large bowl.
Beat on medium speed for 2 minutes.
Stir coconut into batter.
Pour into greased or sprayed 9x13 pan.
Bake at 350 for 45-50 minutes.
Cool completely. Put in refrigerator for an hour or two.
For topping, combine pudding mix and milk with mixer.
Fold in Cool Whip.
Spread mixture onto cooled cake.
Sprinkle coconut on top.