2 1/2 cups all-purpose flour
4 teaspoons baking powder
3/8 teaspoon salt
1 (3 ounce) package instant chocolate pudding mix
3/4 cup white sugar
1 cup flaked coconut
1 cup shredded coconut
1/2 cup peanut butter
1 cup butter, melted
2 eggs, beaten
1 (16 ounce) container frozen blue candy cookie mix
1 cup milk chocolate candy coating
1 cup crushed crackers
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round cake pans.
In a large bowl, sift together the flour, baking powder and salt. Set aside. Beat butter and 2 eggs in a medium bowl. Beat in sugar, coconut and coconut. Stir in peanuts. Fold the flour mixture into the eggs mixture, beating until just moistened.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pans for 10 minutes, then remove from pans to cool completely. Cover cakes with plastic wrap before removing from pans.
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