---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 10 Servings
 ---------------------------DOTTIE CROSS   TMPJ72B---------------------------
       1 pk Lemon cake mix
   3 3/8 oz Inst. coconut cream pudding
       2 c  Milk
       3 c  Chilled heavy whipping cream
            -divided use.
     3/4 c  Powdered sugar, divided use
     3/4 c  Macadamia nuts, chopped
      10 oz Pkg. shredded coconut
   Grease and flour 2 (8-inch) cake pans. Preheat oven to 350~F.
     Prepare cake according to package directions. Cool cakes in pans for 10
   minutes, then invert on cooling racks. Cool Completely.
     Place instant coconut cream pudding mix and milk in food processor fitted
   with the metal blade; process for 30 seconds. Place in refrigerator.
     Using an electric mixer, beat 1 cup whipping cream until soft peaks form.
   Add 1/4 cup powdered sugar and beat until stiff. Fold in thickened pudding.
      Using a long serrated knife, cut each cake in half horizontally to form
   4 layers. Place 1 layer on cake plate and spread one-third of pudding
   mixture on top, leaving 1-inch border around the edge without any filling.
   Sprinkle on 1/3 of chopped nuts and press them lightly into filling. Place
   second layer on top and repeat process, using 1/2 the remaining
   ingredients. Repeat with third layer, using remaining filling and nuts.
   Place fourth layer on top.
      Beat 2 cups of heavy cream in large bowl with electric mixer until soft
   peaks form. Add 1/2 cup powdered sugar and beat until stiff. Spread on top
   and sides of cake. Lightly press shredded coconut on sides and top of cake.