missy's coconut cream cake

Ingredients

• 1 box yellow cake mix
• - eggs, water and oil for cake mix
• 1/2 box small coconut cream pudding mix (not instant), divided in half
• FROSTING:
• 8 ounces cream cheese, room temperature
• 1/2 cup powdered sugar
• 1/2 box small coconut cream pudding mix (not instant), remaining half
• 1/4 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon coconut flavoring
• 1 teaspoon vanilla extract
• 1 pinch salt (tiny pinch)
• 12 ounces nondairy whipped topping, thawed
• 1 cup shredded coconut (for between layers)
• 2 cups shredded coconut (for coating outside of cake)