Prepare yellow cake batter according to package instructions.

Grease two 13 x 9 x 2-inch baking pans.

Pour batter evenly into the prepared pans.

Bake at 350°F (175°C) for 15 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool completely.

In a large bowl, whisk together the instant vanilla pudding mix and cold milk.

Add coconut extract and mix well.

In a separate bowl, beat the softened cream cheese until smooth.

Gently fold the cream cheese into the pudding mixture until well combined.

Fold in the well-drained crushed pineapple.

Spread half of the pudding mixture over one of the cooled cake layers.

Top with the second cake layer.

Spread the remaining pudding mixture evenly over the top cake layer.

Spread the sweetened whipped cream over the pudding layer.

Sprinkle the toasted flaked coconut evenly over the whipped cream.

Chill the dessert for at least 10 minutes before serving.