1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant coconut cream pudding mix
1 cup milk
1 (3 ounce) package instant coconut cream pie filling
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant coconut cream pie filling
1 cup whipped cream
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine cake mix, pudding mix, milk, and pie filling. Stir until well blended.
Roll pastry into a 1 1/4 inch thick. Cut into 1 inch squares. Place about 1/4 inch from the edge of the square into the prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
While the cake is baking, make the filling: In a large bowl, combine pudding mix, cream filling, whipped cream, and coconut cream pie filling. Mix until smooth. Spread over cooled cake. Chill until serving. Cut into 1 inch squares.