1 (2-layer) yellow cake mix that calls for butter
3/4 c. sugar
1 tsp. flour
1 (20 oz.) can crushed pineapple with juice
1 (6 oz.) pkg. vanilla pudding mix
3 c. milk
1 (8 oz.) carton Cool Whip
3/4 c. flaked coconut

Bake cake according to directions in 9 x 13 baking dish. In a saucepan mix sugar and flour; stir in pineapple with juice. Cook and stir until thickened. While cake is warm, poke holes with toothpick or skewer; spread pineapple mixture evenly over top and let cool.

Make pudding as directed using the 3 cups milk; chill and spread on cake. Spread with Cool Whip and coconut and refrigerate. Makes 12 servings.