Coconut Pudding Cake

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1 package (18.25 ounce or so) yellow cake mix
1 package (3 1/2 ounce) vanilla or coconut instant pudding or pie filling
4 eggs
1 cup water
1/4 cup oil
1 cup flake coconut

Combine cake mix, pudding mix, eggs, water and oil in large bowl. Blend, then beat at medium speed for 2 minutes.

Stir in coconut into batter. Pour into greased or sprayed 9 x 13 or so baking pan. Bake at 350 degrees for 45-50 minutes or until cake springs back when lightly pressed. Cool in pan completely. Put in refrigerator for about an hour or two.

Topping:
1 (3 1/2 ounce) package of instant coconut pudding mix
1 cup of cold milk
1 cup of coconut flakes
4 ounces of Cool Whip

Combine pudding mix & milk. Blend with mixer until combined. Fold in Cool Whip. Spread mixture onto cooled cake & cover with coconut flakes. Return to fridge until ready to serve.

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