1 box yellow Jiffy cake mix
1 lg. instant vanilla pudding
1 can Angel Flake coconut
1 (#2) can crushed pineapple
8 oz. cream cheese
2 c. milk
1 lg. (9 oz.) container Cool Whip

Bake cake in 9 x 13 inch pan. Bake 15 minutes. Cool. Mix milk, pudding mix, and softened cream cheese. Put in refrigerator until thickened. Drain pineapple. Spread pudding on top of cake; spread pineapple over pudding, then Cool Whip and coconut over all. Cover with foil and refrigerate overnight.