1 pkg. lemon cake mix (without pudding)

Mix according to directions and bake in 10 x 13 inch pan. 8 oz. pkg. cream cheese 1 lg. can crushed pineapple, drained 1 c. chopped nuts 1 sm. container Cool Whip 1 can coconut

Mix instant vanilla pudding and let set until firm; mix with cream cheese and spread on top of cooled lemon cake. Mix drained pineapple, Cool Whip and nuts; spread over pudding mixture. Sprinkle coconut on top and refrigerate.