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

Prepare and bake cake according to package directions in 13 x 9 pan. Cool. In bowl, whisk milk and pudding. Let stand to thicken. Stir in pineapple and spread over cake. In a bowl, beat cream cheese, sugar and vanilla until smooth. Add whipped topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate 3 hours or overnight. 12 to 15 servings.