1 pkg. yellow cake mix
2 1/2 c. coconut flakes
1 pkg. cream cheese (8 oz.)
1 pkg. Jello vanilla instant pudding
1 can (lg.) crushed pineapple
1 container Cool Whip non-dairy whipped topping (8 oz.)

1. Prepare cake mix as directed on package.

2. Add 1 1/2 cups of coconut to batter after beating.

3. Bake in greased and floured jelly roll pan at 350 degrees for about 20 minutes or until cake tester inserted in center comes out clean.

4. Cool in pan for 10 minutes.

5. Remove from pan and place in serving tray. (Optional suggestion: Bake in 13x9 pan and cool in pan, leaving in pan proceed to remaining step steps.

6. Beat cream cheese to soften, gradually blend in milk.

7. Add pudding mix, beat at low speed for 2 minutes.

8. Spread evenly over cake.

9. Spoon pineapple over pudding.

10. Spread whipped topping over pineapple.

11. Sprinkle remaining coconut over top.

12. Chill and garnish if desired.