Pineapple-Coconut Watergate Cake

I have no idea why someone named this tropical tasting, cool and creamy dessert such a politically loaded name as  "Watergate", but no matter....the only scandal that you'll have to worry about when you make this cake is who gets the last piece! 

Click here for printable recipe. 

The ingredients:***(note:  instead of Cool Whip, I used 1 cup of whipped whipping cream combined with about 1/3 cup sugar)

1 yellow cake mix, prepared and baked as directed on box
1 pkg. (8-ounces) cream cheese, at room temperature
3 cups milk, divided
2 pkg. (3-ounces each) instant pudding (I used vanilla, but it's more traditional to use pistachio pudding)
1 container (8-ounces) Cool Whip, thawed
1 can (20-ounces) crushed pineapple, drained
1 cup coconut, toasted** (see note below)

Directions:  Bake cake as directed on package.  Set aside and allow to cool completely.  Beat cream cheese and 1/2 cup milk in large bowl until smooth.  Add pudding mixes and remaining 2-1/2 cups milk.  Whip until smooth.  Fold in Cool Whip.  Pour over cooled cake and smooth out.  Top with drained crushed pineapple and toasted coconut.  Refrigerate 2-3 hours or until topping is set.  Serve cold.  Enjoy! 

**NOTE:  You can toast the coconut in a dry skillet over medium heat for around 5 minutes, or until lightly browned  or darker if you like. 

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