Instructions: Mix cake according to package directions. Pour into 2 greased and floured 9 inch round baking pans. Sprinkle 3/4 teaspoon coffee over batter in each pan.

Using fork, swirl powder through batter to create marbled effect. Bake according to package directions. Cool in pans 10 minutes. Remove from pans and, using wood pick, pierce holes about 1 inch apart all over. Sprinkle with 1/4 cup Kahlua.

Cool completely.

Place whole coconut in oven at 325 degrees and bake 15 to 20 minutes until cracked. Remove from oven and set aside until cool enough to handle. Crack open with hammer. Pour out liquid. With sharp knife, gently pry meat from shell.

Using vegetable peeler or sharp paring knife, remove brown skin. Grate coarsely.

You should have about 3 cups.

In saucepan, combine milk with pudding mix and remaining 1 teaspoon coffee powder. Cook over medium heat, stirring constantly, until thick. Remove from heat and stir in remaining 1/4 cup Kahula. Cover with plastic wrap and cool completely.

To assemble cake, split each layer in half to make a total of 4 layers. Place 1 layer on cake plate and spread one-third of pudding in even layer to come within 1/4 inch of edge. Repeat layers, ending with cake.

In large bowl, whip cream with sugar until stiff. Frost sides and top of cake with cream. Cover cream with coconut by pressing onto sides and top. Refrigerate until ready to serve.

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