1 pkg. yellow cake mix
2 (8 oz.) pkgs. cream cheese
3 tsp. sugar
4 c. milk
2 pkgs. instant vanilla pudding
2 cans crushed pineapple, drained
1 lg. container Cool Whip
1 sm. pkg. coconut

Prepare cake mix according to directions on box, using an 11 x 17 inch pan. Bake 15 to 20 minutes, will be thin. Next, with 2 packages of cream cheese at room temperature, blend until smooth and add 3 teaspoons sugar and 1 cup milk. Blend until smooth, set aside. With 2 packages of instant pudding add only 3 cups milk. Proceed same as making pudding, then blend together cream cheese and pudding. Refrigerate 1 hour. Drain pineapple while pudding is in refrigerator and cake is cooling. Now spread pudding over cake, then place pineapple on top of pudding. Spread Cool Whip over pineapple and top with coconut. Keep refrigerated.