Pineapple Coconut Cake - cooking recipe

Ingredients

1 large can crushed pineapple, drained
1/2 box yellow cake mix
1 egg
1 large pkg. vanilla instant pudding mix
2 c. milk
8 oz. cream cheese
9 oz. Cool Whip
coconut

Preparation

Mix cake mix with 3/4 cup pineapple juice (drained from pineapple).
Add egg.
Beat until mixed.
Bake in a 13 x 9-inch pan at 350\u00b0 for 15 minutes or until done; cool.
Pour remaining juice over cake.
Mix pudding mix with milk.
Add softened cream cheese.
Pour over cooled cake and spread evenly.
Sprinkle crushed pineapple over pudding mixture.
Spread 9 ounces Cool Whip over pineapple and sprinkle coconut on top.
Chill well before serving.
Cake is better if frozen a day or so before eaten.