1 pkg. yellow cake mix
1 (20 oz.) can crushed pineapple w/juice
3/4 c. sugar
2 (3-1/2 oz.) pkgs. instant vanilla pudding
3 c. milk
1 c. heavy cream
1/4 c. confectioner's sugar
1 tsp. vanilla extract
3/4 c. flaked coconut, toasted

Prepare cake according to package instructions. In medium saucepan combine pineapple with sugar, cook over medium heat, stirring occasionally until thick and syrupy about 20 minutes. When cake is done, remove from oven. Pierce top of cake with fork at 1-inch intervals. Pour pineapple mix over top of cake; spread evenly. Cool completely.

In medium bowl combine pudding with milk. Blend until thick. Spread pudding over cake. In medium bowl, beat cream until soft peaks form. Add confectioner's sugar and vanilla. Continue beating cream until stiff. Spread over cake, refrigerate 24 hours. Sprinkle the coconut.