1 yellow cake mix
1 lb. 4 oz. can crushed pineapple
1 sm. box vanilla instant pudding
8 oz. pkg. cream cheese
1 c. milk
8 oz. bowl Cool Whip
1 c. coconut

Bake in 13 x 9 x 2 inch cake pan following directions on box. Let cake cool. After it cools, use a utility fork to pierce holes in the cake. Pour a 1 pound can of undrained crushed pineapple over cake. Blend together vanilla pudding, cream cheese and 1 cup milk until smooth. Spread over cake. Spread Cool Whip over cake. Sprinkle 1 cup coconut on top. Optional: Garnish with pecans, maraschino cherries, mandarin oranges and sliced pineapples.