1 box yellow cake mix
1 (20 oz.) can crushed pineapple
1 lg. box instant vanilla pudding
1 c. coconut flakes
8 oz. cream cheese
1 c. milk
9 oz. Cool Whip

Bake cake as usual in 9 x 13 inch pan. When cool, punch holes in cake (about 20 minutes). Pour 1 can pineapple and juice over cake. Mix with mixer: Pudding, cream cheese, and milk. Spread this over pineapple. Spread on Cool Whip. Sprinkle coconut over top. Keep refrigerated.