1 lemon cake mix
1 8 oz pkg cream cheese
1 pkg instant vanilla pudding
1 20 oz crushed pineapple drained
2 c. milk
1 lg 13 1/2 oz. cool whip thawed
shredded coconut
Bake cake in jelly roll pan for 20 minutes. Cream cheese with milk, add pudding, fold in pineapple. Spread on cake. Frost cake with 1/2 of the cool whip. Sprinkle with shredded coconut. Frost with remaining cool whip.
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