3 baked layers of yellow cake
1 stick butter, room temp.
3 oz. cream cheese
8 oz. sour cream
1 c. granulated sugar
1 (20 oz.) can crushed pineapple, undrained
1 (6 oz.) pkg. frozen coconut
1 pkg. (4 serving size) instant vanilla pudding mix
1 (8 oz.) carton whipped topping

1. Blend together butter, cream cheese, sour cream and sugar. Add undrained pineapple and coconut; blend. Sprinkle with dry pudding mix as it comes in the package.

2. Fold in whipped topping.

3. Use to fill and frost layers of yellow cake.