1 package (18.25 ounce) yellow cake mix
ingredients to prepare cake as directed on box
1 1/4 cups cold milk
1 package (4 serving size) instant vanilla pudding mix
20 ounces crushed pineapple, drained
1 envelope whipped topping mix
ingredients to prepare topping as directed on package
3 ounces softened cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup flaked coconut, toasted

Heat oven as directed on cake mix package. Grease 9x13 inch baking pan. Prepare cake mix and bake as directed on package. Cool. Whisk together milk and pudding and let stand to thicken. Stir in pineapple. Spread over cooled cake. Prepare whipped topping mix according to package directions. Beat together cream cheese, sugar and vanilla till smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding layer. Sprinkle with coconut. Cover and chill 3 hours or overnight.