Preheat oven to 350°F. Grease a 9x13 inch baking pan. In a large bowl, combine cake mix, eggs, pineapple juice, and oil. Beat on low for 30 seconds, then medium for 2 minutes.
Fold in drained crushed pineapple and coconut. Pour batter into prepared pan and spread evenly.
Bake for 30-35 minutes until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
For topping, beat cream cheese until fluffy. In separate bowl, whisk pudding mix and milk until thickened, about 2 minutes.
Fold pudding mixture into cream cheese, then gently fold in whipped topping. Spread evenly over cooled cake.
Sprinkle with toasted coconut and chopped nuts. Refrigerate at least 2 hours before serving.
