1 pineapple cake mix
1 (20 oz.) can crushed pineapple
2 boxes instant vanilla pudding
1 (8 oz.) pkg. cream cheese
2 1/2 c. milk
1 (12 oz.) tub Cool Whip
1 c. coconut

Bake cake as directed in 13 x 9-inch pan. Punch holes in cake with wooden spoon handle. Pour pineapple with juice over cake. Let cool. Mix pudding with 2 1/2 cups milk. Add cream cheese; beat until stiff. Spread over pineapple. Add layer of Cool Whip. Sprinkle with coconut. Refrigerate.