Instructions: Heat oven to 350. Grease and flour 2 9" round cake pans. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour batter into greased and floured pans. Bake at 350 for 25 to 35 minutes. Cool 15 minutes; remove from pans. Cool completely. Split each cake layer in half horizontally to form 4 layers. In large bowl; combine pudding mix and milk. Beat at low speed 2 minutes or until well blended. Fold in whipped topping. In medium skillet over medium high heat combine walnuts and coconut. Cook and stir 5 to 6 minutes or until coconut is light golden brown; remove from heat. Set aside. Place 1 cake layer cut side up on serving plate. Spread with 1/4 of filling. Top with a second cake layer cut side down; spread with another 1/4 of filling. Repeat with remaining cake layers and filling, ending with filling. Sprinkle with walnut mixture. Refrigerate until serving. Store leftovers in fridge.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.