1 lemon cake mix
1 lg. cream cheese
1 c. milk
1 sm. vanilla instant pudding
1 (16 oz.) crushed pineapple (drained)
1 lg. cool whip
1 c. coconut

Bake cake according to box instructions in a 9 x 13 pan. Cool. Mix together cream cheese, milk, and pudding. Add pineapple to mixture. Spread over cooled cake. Fold together cool whip and coconut. Spread over cake and pineapple mixture. Refrigerate for a few hours.