Prepare cake batter and bake as directed on package for 2 (8-inch) round cake layers. Cool cakes 10 min. Remove from pans to wire racks; cool completely.
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Gently stir in COOL WHIP. Spoon 1 cup COOL WHIP mixture into pastry bag fitted with desired decorating tip; reserve for later use.
Stack cake layers on plate, filling layers with jam. Frost top and side of cake with remaining COOL WHIP mixture. Gently press coconut into COOL WHIP mixture on side of cake. Pipe reserved COOL WHIP mixture onto top of cake. Top with malted milk eggs.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fiber 1g
* 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.