1 Jiffy-size cake mix (yellow or white)
8 oz. cream cheese
1/2 c. milk
1 lg. pkg. vanilla instant pudding
2 1/2 c. milk
1 (20 oz.) can crushed pineapple, drained
16 oz. Cool Whip
1 c. coconut, browned in oven

Prepare and bake cake mix in 9x13 pan according to directions, 15-20 minutes. Beat cream cheese with 1/2 cup milk. Mix pudding with 2 1/2 cups milk and fold into cheese mixture. Put on top of cooled cake.

Drain pineapple and fold into Cool Whip. Spread over pudding layer. Top with browned coconut.

After removing cake, brown coconut on cookie sheet.