1box white cake mix
1 (6oz) can crushed pineapple drained
1 (6oz) can pineapple juice
1 large box vanilla instant pudding
1 (8oz) pkg. Cream cheese
1 (9oz) container cool whip
1 large can coconut
cook cake as directed. When cake is cooled, remove from pan. Punch holes in cake with a fork or skewer and pour pineapple juice over it.
Top cake with crushed pineapple. Set cake aside. Prepare pudding as directed on package. With electric mixer, mix cream cheese with pudding. Spread over crushed pineapple. Frost entire cake with cool whip. Sprinkle on coconut. Refrigerate
(you can add food color to the coconut for a more colorful cake)
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