1 pkg. yellow cake mix
3 pkg. (3.4 oz. each) instant vanilla putting
4 c. cold milk
1 1/2 tsp. coconut extract
1 pkg. cream cheese, softened
1 can (20 oz) crushed pineapple, well drained
1-12 oz cool whip
2 c. flaked coconut toasted

Mix cake batter according to directions. Pour into 2 greased 13x9x2-inch baking pan.

Bake at 350°F for 15 minutes or until cakes test done; cool completely.

In a large mixing bowl, combine pudding mixes, milk and coconut extract; beat 2 minutes. Add the cream cheese and beat well. Stir in pineapple. Spread over the cooled cakes. Top with cool whip; sprinkle with coconut. Chill for at least 2 hours.

Yields 24 servings.