Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Lemon cake mix |
| 1 pack | Vanilla instant pudding |
| Small size | |
| 1½ cup | Milk |
| 8 ounces | Cream cheese; softened |
| 1 can | Crushed pineapple drained |
| Small can | |
| 8 ounces | Non dairy whipped topping |
Prepare cake mix according to instructions on box. Lightly grease and flour a jelly roll pan. Spread cake mix evenly onto pan. Combine pudding mix and milk, stir until no lumps remain. In a separate bowl, with an electric mixer, whip cream cheese for 3 minutes. Combine pudding and cream cheese, add pineapple. Mix until well incorporated.
Spread over cake. Top with non-dairy whipped topping. Sprinkle coconut on top. Slice and serve. Refrigerate leftover cake.