Easy Pineapple Coconut Cake

• 1 package yellow cake mix (regular size)
• 1-1/4 cups cold 2% milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 can (20 ounces) crushed pineapple, drained
• 1 envelope whipped topping mix (Dream Whip)
• 3 ounces cream cheese, softened
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup sweetened shredded coconut, toasted

1. Prepare and bake the cake according to package directions, using a greased
2. . Cool on a wire rack.
3. In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside.
4. In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight.

yellow cake, milk, pineapple, cream cheese, sugar, vanilla, coconut

Taken from www.tasteofhome.com/recipes/easy-pineapple-coconut-cake/ (may not work)