1 (18.25 ounce) package yellow cake mix
3 (3.4 ounce) packages instant vanilla pudding mix
4 cups cold milk
1 1/2 teaspoons coconut extract
1 (8 ounce) package cream cheese, softened
1 (20 ounce) can crushed pineapple, well drained
2 cups heavy cream, whipped and sweetened
2 cups flaked coconut, toasted

Mix cake batter according to package directions. Pour into two greased 13-in. x 9-in. x 2-in. baking pans. Bake at 350 degrees F for 15 minutes or until the cakes 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.

A chilled fluffy dessert like this one is a satisfying way to finish off a big meal. Leftovers taste just as good the next day, and this dessert also can be frozen.