1 pkg. yellow cake mix
1 lg. can crushed pineapple, drained and save juice
8 oz. cream cheese, softened
1 (3 oz.) pkg. instant vanilla pudding
8 oz. Cool Whip
1 c. milk
Coconut

Bake cake according to package instructions, adding water to juice to make required amount. Bake in 9 x 13 inch pan. Let cool. Blend cream cheese, pudding, and milk together until smooth. Fold in pineapple and spread on cool cake. Cover with Cool Whip and coconut. Refrigerate.