Preheat the oven to 325 degrees. Line the bottom of 3 eight inch round cake pans with parchment paper and spray with cooking spray. Set aside.

In a large mixing bowl fitted with the paddle attachment, mix cake mix, instant pudding, eggs, coconut milk (stir before adding), and oil for about 2 minutes on medium speed. Fold coconut in.

Divide and evenly pour between 3 cake pans and smooth the top with a spatula. This becomes about 390g or 13.75 ounces in each pan.

Bake for about 25 minutes,or until the cake no longer jiggles and the middle bounces back when very lightly pressed. It should be a light golden brown along the top and sides. Cool for about 15-30 minutes in the pans before putting on a cooling rack.

I like to wrap cake layers in saran wrap and freeze before frosting. When ready to make frosting pull the cakes out and let them start to defrost.

Beat cream cheese and butter in large bowl until smooth.

Add powdered sugar, vanilla, coconut milk and a pinch of salt. Beat just until combined and fluffy. Make sure not to over mix.

Add a little bit more powdered sugar or coconut milk as needed to get your desired consistency.

Melt a tsp of butter in a large frying pan. Once melted add coconut and stir over low-medium heat until starting to turn light brown. Be careful not to burn. When finished toasting pour onto a piece of wax paper or paper towel to cool.

Place one of the cake layers, top side up, on a cake plate or serving stand. Spread a small amount of frosting over the first layer.

Place the second cake layer, top side up, on top of the frosting. Repeat spreading a small amount of frosting again over the second layer.

Place final cake layer, top side down.

Frost the entire cake, top and sides, with a thin crumb coat layer of the cream cheese frosting. Place in the fridge or freezer for about 10-15 minutes to chill.

Pull the chilled cake out, and frost the cake with the remaining frosting.

Cover the whole cake with the toasted coconut.