Coconut-Pineapple Cream Cake

My family would always make this cake for our Polynesian luaus. It's a great summer dessert because it is pretty light on the palate and easy to make.

1 pkg. vanilla cake mix
1 pkg. (8 oz.) cream cheese, softened
1 c. milk
1 pkg. (3 3/4 oz.) instant vanilla pudding
1 can (20 oz.) crushed pineapple, drained
1 (12 oz.) cool whip
1 c. shredded coconut

Preheat oven to 350. Grease and flour a jelly roll pan. Prepare cake mix as directed on the pkg. Pour into pan and bake for 15-20 min. Cool completely.
Mix cream cheese, milk, and pudding until thick. Spread over cake. Spread pineapple over pudding mixture then cover with cool whip. Sprinkle with coconut. Chill before serving.

(You can add/switch different fruits. I like to put bananas on top or below of the pineapple layer. I've tried using canned peaches (cut into thinner slices) instead of pineapple with no coconut, strawberries and bananas, stawberries and peaches... the options are endless and they all taste great.)