My Very Favorite Dessert

This stuff is most wonderful. There are never any leftovers. Ever. The recipe comes from the 1995 Taste of Home Annual and is just so yummy!

Hawaiian Dessert

1 package yellow cake mix (18.25 oz)
3 packages instant vanilla pudding mix (3.4 oz)
4 cups cold milk
1 1/2 teaspoons coconut extract
8 ounces cream cheese, softened
20 ounces crushed pineapple, well drained
2 cups whipping cream, whipped & sweetened (Cool Whip also works)
2 cups flaked coconut, toasted

Mix cake batter according to package directions. Pour into two greased 13-inch x 9-inch x 2-inch baking pans. Bake at 350ºF for 15 minutes or until the cakes tests done. Cool completely. In a large mixing bowl, combine pudding mixes, milk and coconut extract; beat for 2 minutes. Add the cream cheese and beat well. Stir in pineapple. Spread over the cooled cakes. Top with whipped cream; sprinkle with coconut. Chill for at least 2 hours. Yield: 24 servings. Prepared dessert can be covered and frozen for up to 1 month.