Pineapple Cream Cake

Directions

1. 1
   Bake cake in a 9 x 13-inch pan at 325° for about 15 to 20 minutes.
2. 2
   Cool.
3. 3
   Spread pineapple over cake.
4. 4
   Beat cream cheese with 1/2 cup milk.
5. 5
   Beat pudding with 2 cups milk.
6. 6
   Combine and spread over pineapple.
7. 7
   Top with 8 ounces Cool Whip.
8. 8
   Sprinkle with 1 1/2 cups toasted coconut.
9. 9
   Refrigerate overnight.
10. 10
    Toast coconut in 350° oven for 7 to 12 minutes.
11. 11
    Toss several times to get golden brown.