1 pkg. yellow cake mix
2 2/3 c. coconut
1 (8 oz.) pkg. cream cheese
2 c. milk
1 sm. pkg. instant vanilla pudding
1 (20 oz.) can crushed pineapple, well drained
1 (8 oz.) carton Cool Whip

Grease and flour 15 x 10 x 1 inch pan. Bake cake per box directions for about 25 minutes. Cool for 10 minutes. Soften cream cheese and blend into milk, add pudding mix and beat at low speed for 2 minutes. Add 1 1/3 cup coconut and pour over cooled cake and spread. Spread well drained pineapple over pudding mixture. Then spread Cool Whip over pineapple and top with remaining coconut.