Ingredients

1 package yellow cake mix
1 1/2 cups cold milk
1 small package instant vanilla pudding mix
20-ounce can crushed pineapple, drained
2 cups whipped topping
3 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1/2 cup coconut, toasted

Prepare and bake cake according to package directions. Pour into a greased 9-by-13-inch baking dish. Cool. In a bowl, whisk together milk and pudding mix. Let stand to thicken. Stir in pineapple. Spread over cake.
In a mixing bowl, beat 1 cup whipped topping, cream cheese, sugar and vanilla until smooth. Fold in remaining topping. Spread over pudding. Sprinkle with toasted coconut.

Directions

Note: To toast coconut, spread in a shallow baking dish. Bake at 350 degrees for 10 minutes or until golden brown, stirring occasionally.