1 Jiffy white cake mix (use whole egg when making it)
2 cups milk
1 (3 oz.) pkg. instant vanilla pudding
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla extract
1 (20 oz.) can crushed pineapple, drained
1 (8 oz.) tub Cool Whip
1 can moist coconut flakes, for sprinkling (Angel Flake)

Bake Jiffy cake in 9x13-inch cake pan as directed but only for 15 minutes.

Soften cream cheese and blend with milk and flavoring. Add pudding mix and beat together with beater. Spread on cooled cake.

Spread the pineapples next and then cover with Cool Whip. Sprinkle with coconut.

Refrigerate the day before you plan to serve it.