1 box Duncan Hines or any yellow cake mix
1 (20 oz.) can crushed pineapple
3/4 c. sugar
2 (3 1/2 oz.) pkg. instant pistachio pudding mix
3 c. milk
1 (8 oz.) carton whipping topping
3/4 c. flaked coconut

Bake cake according to box directions in a 9x13 inch or round pan.

While cake bakes, bring pineapple to a boil with sugar and cook over medium heat, stirring until mixture is syrupy and thick about 3 minutes. When cake is done, while still warm, poke holes with fork and pour pineapple mixture on top. Mix pistachio pudding with milk. Spread on cake when completely cool.

Before serving, spread top with topping and coconut. Make and refrigerate the day before.