Drain the pineapple in a fine mesh strainer and reserve the juice.

Prepare the yellow cake mix according to package instructions, replacing water with reserved pineapple juice, and bake in a greased pan at 350°F for 30 minutes.

Cool the cake in the pan on a wire rack for 30 minutes.

Poke holes in the cooled cake with a skewer or fork.

Spread the drained crushed pineapple over the cake.

Whip the heavy whipping cream with sugar until medium-stiff peaks form.

Beat softened cream cheese until smooth, then gradually add cold milk.

Mix in the instant vanilla pudding until well combined and fluffy.

Fold the whipped cream into the cream cheese mixture carefully.

Spread the creamy mixture over the pineapple layer on the cake.

Sprinkle toasted coconut on top and refrigerate for at least 1 hour before serving.