Hawaiian Cake

Hawaiian Cake {print recipe}
1 package yellow cake mix plus ingredients to make according to directions
1 1/4 cups cold milk
1 package {3.4-ounces} instant vanilla pudding mix
1 can {20-ounces} crushed pineapple, drained
1 1/2 cups heavy cream
1 package {8-ounces} reduced-fat cream cheese, room temperature
1/4 cup sugar
1 teaspoon pure vanilla extract
1 cup flaked sweetened coconut, toasted*

Prepare and bake the cake according to package directions, using a greased 13 by 9-inch baking pan.  Cool.  In a bowl, whisk together milk and pudding mix; let stand to thicken.  Sitr in pineapple and spread over cake.  In a separate bowl, beat the cream cheese, sugar, and vanilla until smooth; set aside.  Using an eletric mixer fitted with a whisk attachment, whisk the heavy cream until stiff peaks form.  Gently whisk in the cream cheese mixture on low speed, scraping down the sides of the bowl, until well mixed.  Spread on top of the cake over the pudding layer.  Sprinkle with toasted coconut.  Refrigerate for 2 hours or over night before serving.

*To toast the coconut, sprinkle coconut in one layer on a rimmed cookie sheet.  Place in a preheated 350 degree oven and bake for about 5 to 7 minutes.  Watch closely and turn the coconut once or twice with a spatula to make sure it does not burn.  Remove and cool.