1 (18 1/4 oz.) yellow cake mix
1 can (20 oz.) crushed pineapple and juice
3/4 c. sugar
2 pkgs. (3 1/4 oz.) instant vanilla pudding mix
3 c. milk
1 c. whipping cream (or use 12 oz. Cool Whip)
1/4 c. powdered sugar
1 tsp. vanilla
3/4 c. flaked coconut (toasted)

In 13x9 pan, bake cake to directions. Combine pineapple with juice and sugar. Cook over medium heat, stirring occasionally until thick and syrupy, about 20 minutes.

When cake is done, remove from oven and pierce top with fork at 1 inch intervals. Pour on pineapple mixture and spread evenly over cake. Cool completely.

Combine pudding mix with milk. Blend until thick and spread over cake. Beat cream until soft peaks form, add sugar and vanilla and beat until thick. Spread over cake. Refrigerate 24 hours before serving. Makes 16 servings.