1 (12 ounce) package white cake mix
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
2 eggs
1 tablespoon vegetable oil
1 tablespoon butter
1 teaspoon vanilla extract
1 1/2 cups milk
1 (8 ounce) package cream cheese, softened
2 1/2 cups diced onion
6 (3 ounce) packages instant coconut cream pudding mix
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan.
In a large bowl, mix cake mix, cream cheese, sugar, eggs, oil and butter. Stir well and spread evenly into the prepared pan.
Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and cool completely. Chill overnight in refrigerator. Frost and frost the sides and bottom of the cake. Cut the layers into squares. Rest at least 1/4 cup of cake on top of pudding to keep it from getting too dark. Serve chilled.
To make the cream cheese filling: In a medium mixing bowl, beat cream cheese with butter until smooth. Beat in egg yolks and oil until smooth. Mix in vanilla extract and milk. Pour over cooled cake and chill. Gradually press pudding mixture into cake while chilling.