Easy Coconut Cake

1 package lemon cake mix
3 3/8 ounces instant coconut cream pudding
2 cups milk
3 cups chilled heavy whipping cream divided use.
3/4 cup powdered sugar, divided use
3/4 cup macadamia nuts, chopped
10 ounces package shredded coconut


Grease and flour two 8-inch cake pans. Preheat oven to 350 degrees. Prepare cake according to package directions. Cool cakes in pans for 10 minutes, then invert on cooling racks. Cool completely. Place the instant coconut cream pudding mix and milk in food processor. Fitted with the metal blade; process for 30 seconds. Place in refrigerator. Using an electric mixer beat 1 cup whipping cream until soft peaks form. Add 1/4 cup powdered sugar and beat until stiff. Fold in thickened pudding. Using a long serrated knife cut each cake in half horizontally to form 4 layers. Place 1 layer on cake plate and spread one-third of pudding mixture on top, leaving 1 inch border around the edge without any filling. Sprinkle on 1/3 of chopped nuts and press them lightly into filling. Place second layer on top and repeat process, using 1/2 the remaining ingredients repeat with third layer, using remaining filling and nuts place fourth layer on top. Beat 2 cups of heavy cream in large bowl with electric mixer until soft peaks form. Add 1/2 cup powdered sugar and beat until stiff. Spread on top and sides of cake. Lightly press shredded coconut on sides and top of cake.