1 cup butter, softened
1 cup packed brown sugar
2 eggs
1 (8 ounce) package cream cheese, softened
1 1/2 cups milk
1 egg, lightly beaten
1 (10 ounce) package instant coconut cream pudding mix
1 (8 ounce) can coconut whipped topping
1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together butter, brown sugar, eggs and 1 cup cream cheese. Beat in milk. Mix together pudding mix and coconut cream topping. Stir in 1 cup coconut whipped topping and 1 1/2 teaspoons vanilla extract. Spread mixture in the bottom of a 9 inch round cake pan.
Bake 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool slightly before removing from pan.