1 pkg yellow cake mix
3 boxes (3 oz size) instant vanilla pudding mix
4 cups cold milk
1-1/2 tsps coconut extract
8 oz cream cheese, softened
20 oz can crushed pineapple, well drained
2 cups heavy cream, whipped and sweetened
2 cups flaked coconut, toasted

Make cake batter according to package directions. Pour into two greased 13x9x2 inched baking pans. Bake at 350 degrees for 15 minutes or until the cake test 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.