Honeymoon Cake - cooking recipe

Ingredients

1 box yellow cake mix
1 large can crushed pineapple
2 (5 1/2 oz.) boxes instant vanilla pudding
1 (8 oz.) pkg. cream cheese
1 box instant whipped topping
1/2 c. coconut

Preparation

Bake cake and cool.
Drain pineapple and spread on cool cake. Beat instant pudding, cream cheese and milk until thick.
Pour this on top of pineapple.
Take 2 envelopes of whipped topping and beat to peaks.
Spread on top of pudding.
Last, sprinkle coconut over top.
Keep cake refrigerated.