Coconut Pineapple Cream Cake

1 19 oz pkg yellow cake mix

1 8 oz pkg cream cheese

1 cup coconut milk

1 4 oz pkg instant vanilla pudding

1 18 oz can crushed pineapple -- drained

1 12 oz crtn frozen whipped topping -- thawed

1 1/3 cups shredded coconut meat

Preheat oven to 350 degrees F. Grease a 13" x 9" x 2" pan.

Prepare cake mix according to package directions. Pour into

prepared pan. Bake 35 to 40 minutes. Cool in pan for 15 minutes;

remove from pan and finish cooling on rack. In the small bowl of the

electric mixer, beat cream cheese with coconut milk and pudding.

Spread over cooled cake. Spoon drained pineapple over pudding;

Cover with whipped topping. Sprinkle with coconut. Chill before

serving.

This is a GREAT recipe and reminds me of one my mom used to

make for picnics or trips to the beach (lost her recipe). It's been a

favorite of mine for Little League and Pot Luck Suppers. EVERYONE

loves it! I leave it *IN* the pan!

Me ke aloha, Mary