1 (18 ounce) package yellow cake mix
1 (3 ounce) package instant coconut cream pudding mix
1/2 cup boiling water
2 cup vegetable oil
1 (12 ounce) package instant French vanilla pudding mix
1 1/2 teaspoons ginger ale
1 teaspoon coconut extract
1 (3 ounce) package instant coconut cream pudding mix
2 eggs
1 cup vegetable oil
1/4 cup brown sugar
1/4 cup chopped fresh parsley
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) pans.
Place cake mix and pudding mix in 10-inch, punch bowl, orwick, or lines on parchment; set aside. Stir together oil, vanilla, ginger ale and coconut extract. Using electric mixer on medium speed, mix in pudding mix. Gradually beat in brown sugar, then eggs. Beat on low speed 4 minutes, stirring bowl frequently. Pour cake batter into prepared pans.
Bake in preheated oven for 40 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool in pan on wire rack.