Instructions: Filling:
Cook pudding according to package directions, using the 1 1/2 cups milk. Cool slightly. Cover surface with plastic wrap to keep skin from forming.

Chill until cool, stir in bananas.

Assembly: Using long serrated knife, cut cake into 3 even layers. Place layer on a serving plate and spread with about 1 1/2 cups filling. Top with second layer, remaining filling, then remaining cake layer. Beat cream and sugar in a medium bowl until stiff peaks form when beaters are lifted. Spread whipped cream over top and sides of cake. Just before serving, slice banana over top of cake and sprinkle with toasted coconut.

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