Coconut Cream Flake Cake

I came across this recipe reading my People magazine and it's from jello.com. It seemed so simple and the perfect Easter cake so I couldn't resist making it. It turned out wonderful and delicious and the cake was as moist as can be. It was a little tricky getting coconut to stay on the sides and I also think in the future I would put more frosting in the middle, I was just nervous I wouldn't have enough to cover the top and sides. Overall I would make this again and my husband who ate 3/4 would agree.

Ingredients:
1 pkg yellow cake mix
2-2/3 cup flake coconut (7oz pkg)
1-1/4 cups cold milk, divided
1 pkg coconut cream instant pudding (3.4 oz)
1 pkg vanilla instant pudding (3.4 oz)
1/4 cup powdered sugar
1 tub cool whip, thawed (8oz)

Directions:
Preheat oven to 350
Prepare cake batter as directed on box for 2-9 inch round layers. Stir in 2/3 cup coconut, 1/4 cup milk and dry coconut pudding mix into the batter.
Bake both cakes, when finished let cool completely
While the cakes are baking best dry vanilla pudding mix, sugar and remaining milk in a medium bowl with a whisk for 2 minutes. (Pudding will be thick) Stir in cool whip until completely mixed. Refrigerate until ready to use
Stack cakes putting 1 cup pudding (frosting) mixture and 3/4 cup coconut flakes in between. Use the remaining to frost the top and side. Press remaining coconut on top and on the sides.
Refrigerate for 1 hour and then enjoy!!!!

I definitely need a cake stand because this plate does not do justice and you can't see how tall the cake really is.