• Preheat oven to 350 degrees and spray cake pans with pam baking spray.
• Follow the directions on the back of the cake box to make the batter.
• Divide the batter between the three pans and bake in the oven for 25-30 minutes or until a toothpick comes out clean.
• Once baked, allow to cool completely.
• Using a cake leveler, slice off the rounded tops to make the cakes leveled.

Banana Pudding Directions:

• Using a large mixing bowl, beat together the banana pudding and milk for about 5 minutes.
• Mix in the Sweetened condensed milk until smooth then mix in cream cheese until smooth.
• Fold in the cool whip until smooth4. Scoop the pudding into the piping bag.

Frosting Directions:

• Using a standing mixer, beat all the frosting ingredients until creamy and stiff peaks.
• Scoop into the piping bag.

Building the cake:

• Place one cake round onto the cake board.
• Using the cake frosting, pipe a thick outline around the edge of the cake. This will be the barrier to keep the pudding in the middle.
• Pipe pudding into the middle of the cake layer.
• Place the second cake layer on top of the first one. Repeat steps with the frosting and pudding with the second cake layer.
• Place the third cake layer on top.
• Using the remaining frosting, frost entire cake.
• Sprinkle the toasted coconut onto the bottom of the cake.
• Pour the caramel sauce into the squeeze bottle and squeeze it along the top edge of the cake that way the sauce drips down along the sides.
• Using the remaining frosting in the piping bag, pipe dollops of frosting along the top.
• Sprinkle with toasted coconut and place a Nilla wafer cookie against the frosting dollops. Sprinkle toasted coconut on top.
• Place in the fridge for 1 hour to allow the frosting to harden before cutting into slices and enjoying.