Prepare cake mix as directed on the package, baking in 2 greased and floured 9-inch heart-shaped pans at 350 Degrees F for 40 minutes. Cool completely.
Meanwhile, prepare pudding mix with milk as directed on package for pudding. Refrigerate. Stir until smooth and creamy.
Split cooled cake layers horizontally, making 4 layers. Spread each of 3 layers with about 2/3 cup filling and stack. Cover with remaining cake layer. Prepare whipped topping mix as directed on package; tint pink with red food coloring. Spread on top and sides of cake; sprinkle coconut around edge of top and on sides of cake. Refrigerate.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.