1 (18 ounce) package yellow cake mix
1 (3.5 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant coconut cream pie filling
2 teaspoons lemon zest
3 cups milk
1 (12 ounce) container frozen whipped topping, thawed
1 (11 ounce) package instant vanilla pudding mix
1 (16 ounce) can coconut cream
4 eggs
2 cups buttermilk
2 teaspoons lemon zest
1 cup vegetable oil
3 (1 ounce) squares unsweetened chocolate
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.
In a large bowl, mix cake mix, pudding mix and cream. Beat egg and buttermilk into remaining mixture. Stir in lemon zest and oil. Pour batter into prepared pans.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
To make the filling: In a small saucepan, mix 1 cup of the whipped topping, 1/4 cup of the pudding mix, and 2 cups of the milk. Stir until smooth and spread on top of chilled cake. Return to room temperature.
To make the topping: Heat 2 cups of water in a large saucepan over medium heat. Combine 3/4 cup of lemon zest, 3 cups milk and 1 cup coconut cream. Blend thoroughly. Remove from heat and pour mixture over cooled cake.
To make the lemon filling: In a small saucepan, combine 4 eggs, lemon zest, vegetable oil and chocolate. Mix until blended. Stir in coconut cream. Spread over cooled cake and chill overnight.