Preheat oven to 350°F (175°C).

Prepare a 9 x 13-inch baking pan.

Bake cake according to cake mix instructions (approximately 15 minutes) or until a toothpick inserted into the center comes out clean.

Let the cake cool completely.

In a large bowl, beat cream cheese with 2 cups of milk until smooth.

Add the vanilla pudding mix to the cream cheese mixture.

Continue to beat until the mixture is thick and well combined.

Pour the pudding mixture over the cooled cake, spreading it evenly.

Spread the drained crushed pineapple, banana slices, or blueberry pie filling evenly over the pudding layer.

Cover the fruit layer with Cool Whip.

Sprinkle shredded coconut evenly over the Cool Whip.

Refrigerate the cake for at least 30 minutes to allow it to set before serving.