Grease which ever pan or pans you'll be using with solid shortening (I always use Crisco), and flour lightly with all-purpose flour.
Prepare cake batter and bake as directed on package for 2 (8 or 9 inch) round cake layers. Cool in pans 10 minutes. Remove to wire racks to cool completely.
When cool, level the cake layers if you are making a 2 layer cake. Use any trimmed cake in pudding after first making crumbs of the cake.
Beat pudding mixes and milk with whisk 2 minutes. Immediately spread over tops of cakes. Carefully stack cake layers. Frost sides and top with Cool Whip. Sprinkle on coconut and garnish with very thin slices of fresh lemon if desired.
Julia's tip: Try baking cake in a greased and floured 13x9 inch pan; cool thoroughly. Do not remove from pan, and no need to level.
Spread cake with pudding mixture, then 12-16 oz. container of Cool Whip. Sprinkle on coconut and garnish with the thin slices of fresh lemon if you're using them. Refrigerate until time to serve.
Source: Duncan Hines Test Kitchens Hand-Out Sheets
By Julia from Boca Raton, FL
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