Pineapple Coconut Cake

• 1 can (20 oz.) crushed pineapple in juice, undrained
• 1 pkg. (2-layer size) white cake mix
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1-2/3 cups cold milk
• 1/2 cup PLANTERS Pecans, chopped
• 1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

1. Drain pineapple, reserving juice.
2. Add enough water to juice to measure 1-1/3 cups.
3. Prepared cake batter and bake in 13x9-inch pan as directed on package, substituting the juice mixture for the water and 1-1/2 cups COOL WHIP for the oil.
4. Cool cake completely on wire rack.
5. Beat cream cheese in large bowl with mixer until creamy.
6. Add pudding mixes and milk; beat until blended.
7. Stir in pineapple.
8. Spread pudding mixture over cake.
9. Top with remaining COOL WHIP, nuts and coconut just before serving.

pineapple, white cake, philadelphia cream cheese, cold milk, pecans, s angel

Taken from www.kraftrecipes.com/recipes/pineapple-coconut-cake-187839.aspx (may not work)