INGREDIENTS

INSTRUCTIONS

~-----------DOTTIE CROSS   TMPJ72B-----------------  :          --
divided use.  Grease and flour 2(8-inch) cake pans. Preheat oven to
350~F. Prepare  cake according to package directions. Cool cakes in
pans for 10  minutes, then invert on cooling racks. Cool Completely.
Place instant  coconut cream pudding mix and milk in food processor
fitted with the  metal blade; process for 30 seconds. Place in
refrigerator. Using an  electric mixer, beat 1 cup whipping cream until
soft peaks form. Add  1/4 cup powdered sugar and beat until stiff. Fold
in thickened  pudding. Using a long serrated knife, cut each cake in
half  horizontally to form 4 layers. Place 1 layer on cake plate and
spread  one-third of pudding mixture on top, leaving 1-inch border
around the  edge without any filling. Sprinkle on 1/3 of chopped nuts
and press  them lightly into filling. Place second layer on top and
repeat  process, using 1/2 the remaining ingredients. Repeat with third
layer, using remaining filling and nuts. Place fourth layer on top.
Beat 2 cups of heavy cream in large bowl with electric mixer until
soft peaks form. Add 1/2 cup powdered sugar and beat until stiff.
Spread on top and sides of cake. Lightly press shredded coconut on
sides and top of cake.  Posted to MM-Recipes Digest V4 #2 by
Beynong@AOL.COM on Jan 3, 1999

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