13 x 9 1/2 pan.

1 yellow cake mix, mix as directed
1 (13 1/2 oz.) can crushed pineapple
1 1/4 c. angel flake coconut
1 c. confectioner's sugar

Prepare cake mix as per instructions on package. Dissolve confectioner's sugar in 3 tablespoons water (to spreading consistency). Open pineapple.

Remove cake from oven, prick holes with fork immediately. Spread frosting. Add pineapple and juice. Top with coconut. Return to oven for 5 to 10 minutes. Watch closely. When warmish cover so coconut will adhere to cake.