Heat oven to 350 degrees. Prepare cake batter, bake as directed on package for two 9" round layers, stirring 2/3 cup coconut, 1/4 cup milk and coconut pudding mix into batter before pouring into pans. Cool cakes in pans 10 min. Remove from pans. *Beat vanilla pudding mix, sugar and remaining milk in bowl 2 min. Stir in whipped topping, refrigerate. Stack cake layers on plate, filling with layers of 1 cup pudding mixture and 3/4 cup remaining coconut. Frost top and sides of cake with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate 1 hour. Garnish with multi colored jelly beans on top of cake and around bottom of cake. SERVE & ENJOY...
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|Serving Size: 1 Serving (235g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 264 (36%)|
|Amt Per Serving||% DV|
|Total Fat 29.3g||39 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 27.7mg||9 %|
|Sodium 908.6mg||31 %|
|Potassium 300.1mg||8 %|
|Total Carbohydrate 113.8g||33 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 109.7g|
|Protein 8.3g||12 %|
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Calories per serving: 743
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