1 (18 1/4 oz.) pkg. yellow cake mix
4 c. cold milk
1 (8 oz.) pkg. cream cheese, softened
2 c. Cool Whip
2 c. flaked coconut, toasted
3 (3.4 oz.) pkg. instant vanilla pudding
1 1/2 tsp. coconut extract
1 (20 oz.) can crushed pineapple, well drained

Mix cake batter according to package directions. Pour into two greased 13 x 9 x 2-inch baking pans.

Bake at 350°F for 15 minutes or until the cakes test done. Cool completely.

In a large mixing bowl, combine pudding mixes, milk and coconut extract; beat well. Stir in pineapple. Spread over the cooled cakes. Top with Cool Whip and sprinkle with coconut. Chill for 2 hours.

Makes 24 servings.