2 lg. cans crushed pineapple
1 box yellow cake mix
1 (8 oz.) pkg. cream cheese
1 lg. box vanilla instant pudding
1 1/3 c. milk
1 lg. container Cool Whip
Shredded coconut

Drain pineapple very well. Save juice. Make up cake mix using pineapple juice instead of water. Bake on greased and floured cookie sheet (jelly roll pan) at 350 degrees for 20 minutes. Cool completely. Blend cream cheese, pudding, and milk to spreading consistency. Spread on cake. Top with pineapple, Cool Whip, and coconut. Refrigerate at least 4 hours - better overnight.