Yum-Yum Cake - cooking recipe

Ingredients

1 (2 layer size) pkg. yellow cake mix
2 2/3 c. flaked coconut, divided
1 (8 oz.) pkg. cream cheese
2 c. milk
1 (4 serving size) pkg. instant vanilla pudding
1 (20 oz.) can crushed pineapple, drained
1 (8 oz.) container frozen nondairy topping, thawed
maraschino cherries (for garnish, optional)

Preparation

Prepare cake mix as directed on package, adding 1 1/3 cups coconut, after beating.
Bake in greased and floured 15 x 10 x 1-inch jelly roll pan (cookie sheet) at 350\u00b0 for 20 minutes or until cake tester shows done.
Cool in pan 10 minutes.
Remove from pan and cool on rack.
(I leave cake in pan.)
Place cooled cake on serving tray.