1 yellow cake mix
1 (20 oz.) can crushed pineapple, in own juice
3/4 c. sugar
2 sm. pkgs. instant vanilla pudding
3 c. milk
1 c. Cool Whip
1/4 c. powdered sugar
3/4 c. coconut
1 tsp. vanilla

Bake cake according to directions in 9 x 13 inch pan. In saucepan, combine sugar and pineapple with juice and cook until thick and syrupy (about 20 minutes). When cake is baked, remove from oven and pierce top with fork at 1 inch spaces. Pour pineapple and spread evenly over cake. Cool completely. In medium bowl mix powdered sugar, vanilla and Cool Whip. Spread over cake. Refrigerate cake for 24 hours. Sprinkle with the coconut before serving.