Preheat oven to 350 degrees.

Prep a 13 x 9 inch baking pan with nonstick baking spray.

Add the cake mix, eggs, oil and one cup of milk in a large mixing bowl.

Beat with an electric mixer on medium-high for two minutes. (Or until the batter is smooth).

Pour the batter into the prepared baking pan.

Use an offset spatula to spread the batter evenly in the pan.

Bake at 350 degrees for 25 minutes. (Insert a toothpick in the center if it comes out clean then the cake is done).

While the cake is still warm, use chopsticks to poke holes in the top of the cake.

Pour the can of crushed pineapple (with juices) over the entire cake.

Use a rubber spatula to spread the pineapple and juices over the cake.

Move the cake to a wire rack to cool for about one hour.

Add cream cheese and milk in a large bowl. Whisk the mixture until it is smooth. (About one minute.) Slowly add in the pudding mix and the last cup of milk. Whisk for two minutes.

The mixture should be smooth and thick. Once the cake has cooled, pour the mixture over the cake.

Use an offset spatula to spread it into an even layer.

Scoop the Cool Whip onto the pudding layer, spread it over the pudding layer.

Sprinkle with the toasted pecans and shredded coconut.

Refrigerator until ready to serve.