1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant coconut cream pudding
1 (3.5 ounce) package instant coconut cream pie filling
1 (8 ounce) package cream cheese, softened
1 large marshmallow creme
1 (3 ounce) package instant chocolate pudding mix
1 cup water
3 eggs
2 tablespoons lemon juice
2 cups flaked coconut
1 (16 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans or two 9-inch cake pans.
In a large bowl, stir together cake mix, vanilla pudding mix and coconut cream pie filling. Beat the egg mixture into the coconut cream mixture, then slowly beat in the lemon juice and coconut. Spread evenly into the prepared pans.
Bake for 20 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool cakes completely, then frost with whipped topping.