1 (18 1/4 oz.) pkg. yellow cake mix
1 (20 oz.) can crushed pineapple in own juice
3/4 c. sugar
2 (3 1/2 oz.) pkgs. instant vanilla pudding mix
3 c. milk
Cool Whip
3/4 c. toasted coconut

In a 13 x 9 inch pan, greased and floured, bake cake according to directions on package. Meanwhile in medium saucepan, combine pineapple in its own juice and the sugar. Cook over medium heat, stirring occasionally, until syrupy (about 20 minutes). When cake is done, remove from oven and pierce top with a fork at 1 inch intervals. Pour on pineapple mixture and spread evenly over cake. Cool completely. In medium bowl, combine pudding mix with milk and blend until thick. Spread over cake. Spread with Cool Whip. Refrigerate 24 hours or 2-3 days. Gets better the longer it sets. Before serving, sprinkle the cake with the toasted coconut.