Our old family friends, Scoop & Sara Ruth use to make this dessert for our family night get- togethers when I was a little girl. It's cake-y, creamy and tropical. Great for a summer party.
Make a white cake mix according to pkg. directions. Here in Utah, I use the high altitude directions.
Pour only 1/2 of the cake batter into a greased and floured 13x9 pan. You can either make 2 cakes or use the rest of the batter to make cupcakes. Bake until lightly browned (test for done-ness), remove from oven and cool completely.
1 1/2 c. milk
1 large vanilla pudding
In separate bowl, mix until smooth:
1 cup milk
1 8 oz. brick cream cheese
Mix pudding and cream cheese mixture together (you do it this way to keep the cream cheese smooth and avoid big lumps). Spread this on the cooled cake.
Spread 1 large can crushed pineapple (drained) on top of that.
Top with 12 oz. container Cool Whip.
Sprinkle with toasted coconut
Refrigerate cake for several hours before serving. Refrigerate leftovers.