1 (18.25 ounce) package yellow cake mix
1/2 cup butter, softened
3 tablespoons water
1 (6 ounce) package coconut cream pudding mix
2 1/2 cups milk
1 (5 ounce) package instant chocolate pudding mix
2 (3 ounce) packages instant chocolate pudding mix
1/3 cup marshmallow creme
1/3 cup condensed cream of coconut
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.
In a large bowl, combine cake mix, butter and water. Dissolve pudding mix in 3 tablespoons milk; stir in pudding mixture. Blend in marshmallow creme, evaporated milk, pudding mix and pudding mix. Spread batter into prepared pan.
Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the cake comes out clean.
In a large bowl, beat cream of coconut, chocolate pudding mix, instant pudding mix and marshmallow creme together until creamy. Beat in the confectioners' sugar and whip until whipt. Fold in the whipped cream until no streaks remain. Spoon filling into prepared pan. Chill filling in refrigerator. Remove to a wire rack and chill overnight. Drape the topping over filling so that it covers all sides. Allow to cool before cutting into squares.