1Cook the pudding according to the directions.
Cool while you are preparing the cake.
Prepare the cake according to the directions.
Bake the cake in 3 round greased 8 inches pans.
Cool the cake.
2Poke each cake about every 2 inches in about 4 rows.
A chopstick works well or the handle of wooden spoon for bigger holes.
Pour over the cake with the pudding mix. It should go into the hole while you are spreading it with a spatula so the pudding will go in the holes. This will allow you to ice the cake.
3For the icing mix together the sour cream and sugar and mix well . Let it stand for about 5 minutes and mix again well. Add the coconut and mix well.
Whip the heavy cream in and fold gently onto the coconut mixture.
Spread the cake generously.
For the coconut lovers, I heavily shower coconut all over the cake.