1 (18 1/4 oz.) pkg. yellow cake mix
1 (20 oz.) can crushed pineapple in own juice
3/4 c. sugar
2 (3 1/2 oz. each) pkg. instant vanilla pudding mix
3 c. milk
1 c. heavy or whipping cream
1/4 c. confectioners sugar
1 tsp. vanilla extract
3/4 c. flake coconut, toasted

In 13 x 9 inch pan, bake cake according to package directions. Meanwhile, in medium saucepan combine pineapple with its juice and sugar; cook over medium heat, stirring occasionally, until thicken syrup, about 20 minutes. When cake is done, remove from oven and pierce top with a fork at 1 inch intervals. Pour on pineapple mixture and spread evenly over 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. Refrigerate 24 hours. Before serving, sprinkle with coconut. Makes 16 servings, 420 calories each.