Four, for dusting the pan
1 package (18.25 ounces) plain yellow or vanilla cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup water (or sub with 1 cup coconut milk if available)
1/3 cup vegetable oil
4 large eggs
1 cup shredded coconut
Place rack in the center of the oven and preheat the oven to 350ºF. Lightly mist a 13 by 9 inch glass or metal cake pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
Place the cake mix, pudding mix, water (or coconut milk), oil, coconut and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 1/2 minutes longer, scraping down the side of the bowl again. The batter should look well blended. Pour the batter into the prepared cake pan, smoothing the top with the rubber spatula, and place the pan in the oven.
Bake the cake until it is golden brown and the top springs back when lightly pressed with finger, 40 to 45 minutes. Transfer the cake pan to a wire rack and let the cake cool for 15 minutes.
The filling I use a small tub of cool whip, a brick of cream cheese at room temperature, with a small container of coconut pudding and some coconut. Mix all of the ingredients.
Top with toasted coconut.
