1 Package (4 servings size) vanilla pudding & pie filling
¼ Cup butter (softened)
1 Tablespoon vanilla extract
1-⅓ Cups milk
⅓ Cup oil
4 Tablespoons butter
2 Cups coconut flakes
1- 8 Ounce Package cream cheese (softened)
3-½ Cups powered sugar
1 Teaspoon vanilla extract
2 Tablespoons milk
Toast the coconut flakes. I prefer to toast them in a skillet on my stovetop over medium-low heat, stirring/tossing often. Careful -- these flakes can go from golden brown to burnt black in the blink of an eye!
Set the toasted coconut aside.
In large bowl, mix the remaining ingredients through oil. Add toasted coconut and stir to combine. Divide batter into two greased and floured 9-inch cake pans.
Bake in 350ºF oven for 30-35 minutes. Cool for 15 minutes before extracting from pan to cool completely.
Melt butter in skillet over low heat. Add coconut and stir constantly until toasted. Set aside.
In medium bowl, mix remaining ingredients on high speed until creamy. Frost cake. Top with toasted coconut.