| Heat oven to 350 F. Coat two 8 or 9 inch round cake pans with no-stick cooking spray. Prepare and bake cake as directed on pkg. Cool cake in pans for 15 minutes. Remove from pans. Completely cool, about 20 minutes. Frosting- Beat cream cheese in large bowl until smooth. Blend in pudding mix. Gradually beat in milk. Fold in pineapple, whipped topping and 1/2 C. coconut. Place 1 layer on plate. Spread 1 C. pudding mixture between layers. Frost top and sides. Sprinkle top of cake with coconut and nuts. Store in refrigerator. May garnish with maraschino cherry or strawberry. | 
