18 1/2 oz. yellow cake mix
20 oz. crushed pineapple
3/4 c. sugar
2 pkgs. (3 1/2 oz. each) instant pudding mix
3 c. milk
1 c. whipping cream
1/4 c. confectioners sugar
1 tsp. vanilla extract
3/4 c. flaked coconut, toasted

Bake cake in a 13 x 9 inch pan at 350 degrees for 30 minutes. Meanwhile, in a saucepan combine pineapple with its juice and sugar. Cook over medium heat, stirring occasionally, until thick an syrupy, about 20 minutes.

When cake is done, remove from oven and pierce with fork at 1 inch spacings. Pour pineapple mixture over cake and spread evenly. Cool completely.

In a medium bowl combine pudding mix with milk. Blend until thick. Spread over cooled cake.

In a medium bowl beat cream until soft peaks form. Add confectioners sugar and vanilla. Continue beating until stiff. Spread over cake and refrigerate for 24 hours. Before serving sprinkle with coconut.

NOTE: Non dairy whipped topping may be substituted for the whipped cream, sugar and vanilla topping.