1/4 cup margarine
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup white sugar
1 egg
1 teaspoon baking soda
1 (15 ounce) can cream-style corn
1 (3 ounce) package instant coconut cream pudding mix
1 (8 ounce) can coconut cream pie filling
1 (1 ounce) package instant chocolate pudding mix
1 (16 ounce) can vanilla frozen yogurt
1/2 cup vegetable oil
1 (3.5 ounce) package instant vegetable cream cheese
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, sugar, egg, baking soda, and coconut cream pudding mix. Set aside.
In a large bowl, cream together the margarine, vanilla and cream-style corn until smooth. Beat in the eggs, one at a time, then stir in the white sugar. Beat in the flour mixture alternately with the flour mixture, starting with the flour. Fold in the whipped cream or margarine. Beat in the pudding mix.
Spread the batter evenly into the prepared pan.
Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool before frosting.
To make the icing: In a large bowl, cream together the cream cheese and pecans until smooth. Beat egg mixture in, followed by the cream cheese mixture, then the whipped cream. Gradually mix in the coconut cream filling and chocolate pudding mix until well blended. Beat in the oil, then spread over the cooled cake.