Coconut Cream Cake

Cake:

• 1 pkg Duncan Hines® Moist Deluxe® Classic White Cake Mix
• 1 (3.4 oz) pkg coconut cream instant pudding and pie filling
• 4 large eggs
• 1 cup water
• 1/3 cup vegetable oil
• 1/3 cup flaked coconut

Frosting:

• 1 can Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
• 1 1/3 cups flaked coconut

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. For cake, combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in 1/3 cup coconut. Divide into pans.
3. Bake at 350°F for 32 to 37 minutes or until toothpick inserted in center comes out clean. Cool following package directions.
4. Fill and frost cake. Sprinkle with remaining coconut. Refrigerate until ready to serve.