Pineapple Cream Cake - cooking recipe

Ingredients

1 Jiffy yellow cake mix
1 (20 oz.) can crushed pineapple, well drained
1 (8 oz.) pkg. cream cheese
1/2 c. milk
2 pkg. vanilla instant pudding (small)
2 c. milk

Preparation

Bake cake in a 9 x 13-inch pan at 325\u00b0 for about 15 to 20 minutes.
Cool.
Spread pineapple over cake.
Beat cream cheese with 1/2 cup milk.
Beat pudding with 2 cups milk.
Combine and spread over pineapple.
Top with 8 ounces Cool Whip.
Sprinkle with 1 1/2 cups toasted coconut.
Refrigerate overnight.
Toast coconut in 350\u00b0 oven for 7 to 12 minutes.
Toss several times to get golden brown.