1 yellow cake mix, without pudding
1 sm. pkg. instant coconut cream pudding

Use the pound cake recipe on the box of cake mix using the coconut cream instant pudding. Bake in 9 x 13 pan. Cool.

TOPPING:

1 (8 oz.) pkg. cream cheese
1 sm. instant vanilla pudding
1 1/4 c. milk
1 med. can crush pineapple, drained
1 (8 oz.) Cool Whip
1 can coconut
Walnuts; optional

Mix cream cheese and pudding until thick and creamy. Gradually add milk and spread over cool cake. Spread the pineapple over this mixture, then spread Cool Whip over entire cake. Sprinkle with coconut and walnuts. Store in refrigerator for a few hours before cutting.