Pineapple Coconut Pudding Cake - cooking recipe

Ingredients

1 pkg. vanilla cake mix (Duncan Hines)
8 oz. pkg. cream cheese, room temperature
12 oz. can crushed pineapple, drained
2 pkg. vanilla instant pudding
2 c. Heritage milk
1 pkg. chopped walnuts
1 pkg. coconut
1 large Cool Whip (12 oz. or 6 oz.)

Preparation

Bake cake mix in 17 x 11-inch cookie sheet at 325\u00b0 for 30 minutes.
Let cool.
Make pudding to which you have also beat in cream cheese.
Spread on cake.
Drop on crushed pineapple.
Spread on Cool Whip.
Add finely chopped walnuts; sprinkle coconut. Refrigerate until ready to serve.