This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 box Duncan Hines yellow cake mix
3 packages Jell-O instant coconut cream pudding
7 oz. Baker's angel flake coconut
4 1/2 cups milk
2 cups Dole crushed pineapple (drained)
1 - 8oz. package Philly cream cheese
1 - 8oz. container Cool Whip
Mix yellow cake batter according to directions on box. Pour batter into a 9 x 13 x 2 greased cake pan. Bake at 350 degrees for 25 minutes. Test with a toothpick for doneness. Cool cake completely. Spread the crushed pineapple (drained) evenly over the top. In a mixer, combine pudding mix, cream cheese, and milk. Beat until thick. Spread this mixture over the top of the pineapple. Spread the Cool Whip on next. Sprinkle the coconut over the top of the cake. Refrigerate overnight before serving. Keep refrigerated.