1 (18 1/4 oz.) pkg. yellow cake mix
1 (20 oz.) can crushed pineapple in its own juice
3/4 c. sugar
2 (3 1/2 oz.) pkgs. instant vanilla pudding mix
3 c. milk
1 - 1 1/2 c. heavy whipping cream
1/4 c. confectioners' sugar
1 tsp. vanilla
3/4 c. flaked coconut, toasted (see note)

In 13"x9" pan, bake cake according to package directions. While cake bakes, combine pineapple with juice and sugar in a saucepan, cook over medium heat, stirring often, until thick and syrupy.

When cake is baked, remove from oven and pierce top with fork at 1" intervals (punch lots of holes). Pour on pineapple mixture and spread over top of cake. Cool completely.

In medium bowl, combine pudding mix with milk; blend until thick. Spread over cake. In medium bowl, beat cream until soft peaks form. Add confectioners' sugar and vanilla; continue beating until stiff. Spread over cake. Sprinkle with coconut and refrigerate 24 hours. Keeps well. Makes 16 large servings.

NOTE: To toast coconut, spread on a cookie sheet and toast at 350 degrees for 7 minutes or until lightly browned.