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Strain the pineapple and reserve the juice. Sit aside.
Prepare cake according to prepackaged instructions, using pineapple juice instead of water. Bake in a 9 '' x 13 '' skillet. Let it cool completely.
Once cool, use a wooden skewer to poke holes all over the cake.
Spread the drained pineapple on top and set aside.
In an electric mixer, whisk whipped cream and sugar until medium hard peaks form and transfer to a large bowl.
In an electric mixer, whisk the soft cheese until smooth. Add milk slowly a little each time, and beat until smooth between each addition. Rake sides of bowl much .
When all the milk has been added, mix the pudding mixture and blend for two minutes. Gently mix the pudding mixture into the whipped cream, and blend until combined.
Spread the mixture evenly over the top of the pineapple. Top the cake with toasted coconut, cool and serve!
Enjoy !
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