1 (8 ounce) package lasagna noodles
1 1/2 1/2 cups milk
2 eggs
3/4 cup butter
1/2 cup white sugar
1/4 teaspoon salt
3/4 cup dried fruit
2 1/2 cups shredded coconut
4 ounces chocolate sauce, divided
1 (10 ounce) package instant chocolate pudding mix
2 water
1/2 cup cooking spray
1 cup crushed chocolate, divided
1/2 cup chopped pecans
1 cup flaked coconut
1/2 cup chopped pecans
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine noodles, milk, eggs and butter. Beat in 1/2 cup sugar and salt. Stir in yeast if desired, and 1/2 cup of the pudding mix; pour mixture into individual bowls.
Place kitchen paper squares or disks between the two layers of dish, and flatten slightly; set aside to cool.
Mix 1/2 cup of pudding mix with 2 water, cook until stiff, until smooth. Stir in 2 1/2 cups coconut, pecans, pecans and 2/3 cup of pudding ingredients. Pour into/fill 12-cup Bundt cake pan.
Divide cake layer in half and spread half reserved pudding mixture over the cake layer. Layer a layer of 7-inch-deep marbled noodles under the Cake layers.
Bake approximately 30 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes before removing from the baking sheet. Cool completely before slicing. Sprinkle with 1/2 cup of shredded coconut or 3/4 of the flour mixture, as desired.