Large coconut flakes, toasted (see Tip) (optional)
In a medium bowl, whisk together pudding mix and milk; fold in dessert topping. Set aside.
In a medium bowl, combine the ⅓ cup pineapple, the banana, the sliced kiwifruit and the lime juice; toss to coat.
In a 2-quart square baking dish or 2-quart souffle dish, arrange half of the cake slices to cover the bottom of the dish. Spread half of the pudding mixture over the cake; sprinkle the fruit mixture over the pudding mixture.
Arrange the remaining cake over the fruit mixture. Spread the remaining pudding mixture over all. Sprinkle with the ¼ cup toasted coconut. Cover and chill at least 8 hours or up to 24 hours. If desired, garnish with additional chopped pineapple and/or kiwifruit and large coconut flakes.
Tip: To toast coconut, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.