1 (8 oz.) pkg. Philadelphia cream cheese
1 c. milk
1 sm. box instant vanilla pudding
1 box yellow cake mix
1 can crushed pineapple, well drained
1 (8 oz.) carton Cool Whip

Bake cake and cool completely. Cream Philadelphia cream cheese with pudding. Add milk and mix until creamy. Spread cream cheese mixture over cool cake. Spread drained pineapple over that. Spread Cool Whip over pineapple. Sprinkle coconut over all. This cake is good made the day before serving. (Keep refrigerated.)