1Prepare cake mix as directed. Pour into greased and floured 9 X 13 pan. Bake at 350 degrees 30 minutes. Test with toothpick. Allow cake to cool for 5 minutes, then poke holes into it with the handle of a wooden spoon
2Prepare the instant pudding with 3 1/2 cups of milk and whisk until slightly thickened. Pour over hot cake.After cooled off, put into fridge and when completely cool t spread with whipped topping, and top with toasted coconut.