1 pkg. yellow Jiffy cake mix
1 pkg. instant vanilla pudding
1 (8 oz.) pkg. cream cheese, softened
1 3/4 c. milk
1 (20 oz.) can crushed pineapple, well drained
1 (9 oz.) carton whipped topping

Bake cake in greased 9 x 13 inch pan (about 15 minutes), following directions for "best results" on box. Mix cream cheese and pudding with milk alternately. Beat several minutes until smooth. Fold in drained pineapple. Spread over cooled cake. Refrigerate. When ready to serve, frost with whipped topping and sprinkle with flaked coconut.