1 box Duncan Hines yellow cake mix
1 (20 oz.) can crushed pineapple
3/4 c. sugar
2 sm. pkgs. instant vanilla pudding mix
3 c. milk
1 (18 oz.) carton non-dairy whipped topping
3/4 c. flaked coconut

Bake according to box directions in a sheet cake pan. While the cake is baking, boil pineapple and sugar until syrupy. When cake is done, poke holes in top of cake and pour the pineapple mixture over the top and spread to cover the entire top. Cool the cake completely. When the cake is cold, mix the 2 boxes of pudding with the 3 cups of milk and spread over the entire cake. Mix the whipped topping with coconut and spread over the entire cake. Refrigerate at least 24 hours before serving.