1 yellow cake mix
1 (16 or 20 oz.) can crushed pineapple, drained
3 boxes instant coconut cream pudding (or vanilla if you can't find coconut cream)
1 lg. container cool Whip
1 can coconut

Bake yellow cake mix. Let cool. Spread drained pineapple over cake. Mix 4 cups milk to 3 boxes of pudding. Mix until thick. Spread over pineapple. Then spread Cool Whip over pudding. Top with coconut. Keep refrigerate. NOTE: Better to put cake in larger than 13 x 9 inch pan to bake. Jelly roll pan is best.