1 pkg. yellow cake mix
2 2/3 c. coconut
8 oz. cream cheese
2 c. milk
1 pkg. (4 serving) vanilla instant pudding & pie filling
20 oz. crushed pineapple, drained
8 oz. Cool Whip
Maraschino cherries (optional)

Prepare cake mix as directed; add 1 1/3 cups coconut after beating. Bake in greased and floured 15 x 10 x 1 inch pan at 350 degrees for about 20 minutes or until cake tester comes out clean. Cool in pan 10 minutes. Remove from pan; cool on rack. Place on serving tray.

Beat cream cheese to soften, gradually blend in milk. Add pudding mix, beat at low speed 2 minutes. Spread over cake. Spoon pineapple over pudding. Spread Cool Whip over pineapple; sprinkle with remaining coconut; chill. Garnish with maraschino cherries if desired.