Hawaiian Cake

1 (18.25 oz) package yellow cake mix
1 1/4 cups cold milk
1 (3.4 oz) package instant vanilla pudding mix
1 (20 oz) can crushed pineapple, drained
1 envelope whipped topping mix (Dream Whip) or 1 cup Cool Whip
3 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1/2 cup flaked coconut, toasted

Prepare and bake the cake according to package directions, using a greased 13x9x2-inch baking pan. Cool.

In a bowl, whisk together milk and pudding mix; let stand to thicken. Stir in pineapple. Spread over cake.

Prepare whipped topping mix according to package directions; set aside.

In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut.

Cover and refrigerate for 3 hours or overnight.

Notes: Pairing pineapple with coconut lent a tropical flavor to the dessert served as the finale to our theme party. Shared by a former co-worker, this recipe has been in my file for 20 years and never fails to delight those who try a piece.

Yield: 12-15 servings
Source: Jo Ann Fox Johnson City, Tennessee; Taste of Home magazine, Oct/Nov 2000