1 pkg. cake mix (2-layer)
2-2/3 c. flaked coconut
1 (8 oz.) pkg. cream cheese
2 c. milk
1 (4 oz.) pkg. instant vanilla pudding
1 (20 oz.) can crushed pineapple, drained
1 container Cool Whip, thawed

Prepare cake mix as directed on box. Add 1-1/3 cup of coconut after heating. Bake in greased and floured pan (15 x 10 x 1 inch) at 350 degrees for about 20 minutes, or until toothpick comes out clean. Cool in pan 10 minutes. Remove from pan. Cool on rack. Place on serving tray.

Beat cream cheese to soften; gradually blend in milk. Add pudding mix. Beat at low speed 2 minutes. Spread evenly over cake. Spoon pineapple over pudding. Spread whipped topping over pineapple and sprinkle rest of coconut on top. Chill. Garnish rest of coconut on top. Chill. Garnish with Maraschino cherries if desired.