2 (8 ounce) packages cream cheese, softened
1 package (1 ounce) packages instant coconut cream pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 medium potato
1 cup butter, softened
1 teaspoon vanilla extract
1/2 cup white sugar
1 3/4 cups milk
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon margarine
3 egg yolks
1/2 cup milk
1 egg, beaten
1 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 cup chopped pecans
In a medium bowl, mix the cream cheese and pudding mix. Mix in the corn syrup, sugar, milk, flour, baking soda and margarine. Heat 1 inch of the butter in a large bowl until bubbles pop. Remove from heat and stir in egg yolks and vanilla extract.
Stir mixture into cake batter one teaspoon at a time, mixing well after each addition. After each addition, evenly coat with 1/4 cup of filling mixture. Pour filling mixture into nonstick cake pan. Rest of the filling mixture on top of cake. Chill in refrigerator. Refrigerate remainder of filling mixture until serving time. Frost with remaining butter and frost into pie crust.
Slice remaining coconut into 1/2 inch strips. Serve with coconut cream frosting. Garnish with pecans.