Coconut-Pineapple Cream Cake

• 19 ounces cake mix, yellow
• 8 ounces cream cheese
• 1 cup coconut milk
• 4 ounces instant pudding mix, vanilla
• 18 ounces pineapple crushed, drained
• 12 ounces whipped topping, prepared frozen, thawed
• 113 cups coconut shredded

1. Preheat oven to 350F (180C).
2. Grease a 13x9x2 inch pan.
3. Prepare cake mix according to package directions.
4. Pour into prepared pan.
5. Bake 35 to 40 minutes.
6. Cool in pan for 15 minutes, remove from pan and finish cooling on rack.
7. In the small bowl of the electric mixer, beat cream cheese with coconut milk and pudding.
8. Spread over cooled cake.
9. Spoon drained pineapple over pudding.
10. Cover with whipped topping.
11. Sprinkle with coconut.
12. Chill before

cake, cream cheese, coconut milk, vanilla, pineapple, topping, coconut shredded

Taken from recipeland.com/recipe/v/coconut-pineapple-cream-cake-36716 (may not work)