1 pkg. yellow cake mix
1 (20 oz.) can crushed pineapple, strained - reserve liquid
1 (8 oz.) pkg. softened cream cheese
3 oz. pkg. instant vanilla pudding
1 c. milk
9 oz. tub of Cool Whip

Follow cake mix directions except use pineapple juice as your liquid. (Add water until it measures exactly). Bake 20 minutes at 350 degrees and set aside to cool.

Blend together cream cheese, instant pudding and milk. Fold in drained pineapple, then spread over cake (if mixture is thick, add a little more milk).

Cover cake with Cool Whip. Sprinkle with chopped walnuts and shredded coconut. Refrigerate for 2 hours before serving.