1 pkg. white cake mix
1 pkg. (3 3/4 oz.) instant vanilla pudding
1 can (med.) crushed pineapple, drained well
9 oz. Cool Whip
1 c. flaked coconut

Bake cake according to directions and put in greased and floured jelly roll pan or lasagna pan. Bake 22 to 25 minutes at 350 degrees (until pick comes out clean). Cool.

Spread with instant pudding (follow recipe on box) over this spread pineapple, then spread with Cool Whip; sprinkle with coconut. Store in refrigerator.