Preheat oven to 350 degrees
Spray a 9 x 13 pan with Baker’s Joy or Pam for Baking and set aside.
Mix cake according to package directions (subbing milk for the water) and pour batter into pan.
Bake approximately 23-28 minutes or until toothpick inserted in center of cake comes out clean.
Cool completely. (Usually takes from 1 – 2 hours depending on how cool your kitchen is.)
While cake is baking, using electric mixer, blend cream cheese, pudding and milk together until smooth and creamy and thickened. Cover with plastic wrap & refrigerate.
When cake is cool, drain some of the liquid from the pineapple but not all, to eliminate cake getting too soggy.
Spread pineapple evenly over the entire surface of the cake.
Add the pudding mixture, again spreading evenly to all corners.
Top with thawed whipped topping and sprinkle the coconut flakes over the whipped topping.
Serve immediately or cover with plastic wrap and refrigerate until ready to serve.
