1 pkg. yellow cake mix
1/4 c. cooking oil
1 (20 oz.) can crushed pineapple, drained
1 large box instant vanilla pudding mix
3 c. milk
1 c. coconut
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) tub Cool Whip (thawed)
1/2 c. chopped nuts

Preheat oven to 325°F. Make cake according to directions on box, plus add the oil.

Bake in 9x13-inch glass pan for 20 minutes. Cool completely.

Mix instant pudding and milk, beating with a mixer until thick. Add coconut and cream cheese, beating until well blended. Spread on the cooled cake.

Mix Cool Whip and drained crushed pineapple. Spread on the pudding mixture. Sprinkle chopped nuts on top. Refrigerate until serving time.