1 box Duncan Hines white cake mix
1 lg. box vanilla instant pudding
1 (8 oz.) pkg. cream cheese
1 lg. can crushed pineapple, well drained
1 lg. container Cool Whip
1 pkg. shredded coconut
1 sm. bottle cherries

1. Mix cake mix as directed on box. Put in an 11"x16" cookie sheet and bake 15 to 20 minutes. Let cool.

2. Prepare vanilla pudding with 2 cups of milk. Soften cream cheese and add to pudding. Beat with mixer until well blended. Spread on cooled cake and top with crushed pineapple.

3. Add Cool Whip on top of pineapple.

4. Put 1/2 package of coconut in frying pan and toast and mix until light brown then put on top of Cool Whip.

5. If you like, add half the cherries on top. Chill for 4 hours.