Lime Cooler Colada Cake

1 (18.25 ounce) box yellow cake mix plus ingredients to make cake
2 limes
8 ounces cream cheese, softened
1 cup cold milk
1 small box coconut cream or vanilla instant pudding
1 cup thawed whipped topping
3 cups assorted fresh fruits (kiwi, pineapple, apricots, nectarines,
    peaches, mango, papaya)
2 tablespoons toasted flaked coconut (optional)

Heat oven to 350 degrees F.

Prepare cake according to directions on box and bake in two 9-inch baking pans at the temperature indicated. Cool 10 minutes and remove from pans. Cool completely.

Put one cake on serving plate.

Zest limes to get 2 teaspoons zest, then juice limes to get 1/4 cup juice.

Beat cream cheese, gradually adding milk. Add pudding mix, beat 1 minute. Whisk in zest and juice, fold in whipped topping. Spread half over cake layer. Top with remaining cake layer and remaining pudding mix.

Arrange fresh fruit on top of cake and sprinkle with coconut.