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PINEAPPLE AND COCONUT CAKE 
1 box yellow cake mix (regular)
1 (1 lb. 4 oz.) can crushed pineapple
1 c. sugar
1 (6 oz.) pkg. vanilla pudding (regular)
1 (9 oz.) frozen whipped topping, thawed
1 can flaked coconut

Prepare cake according to package directions and spoon into greased and floured 9 x 13 inch pan. Bake at 350 degrees until done. Remove from oven and punch holes all over surface of cake with toothpick. While cake was baking, mix pineapple and sugar; heat until sugar dissolves. Spoon over cake.

Mix vanilla pudding according to package directions and when it thickens, spoon it over cake. Chill. Then spread whipped topping over cake and sprinkle coconut over top. Keep refrigerated.

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