1 pkg. yellow or lemon cake mix
1 (20 oz.) can crushed pineapple in own juice
3/4 c. sugar
2 (3 1/2 oz. each) pkgs. instant vanilla pudding mix
3 c. milk
1 c. whipping cream
1/4 c. powdered sugar
1 tsp. vanilla
3/4 c. flaked coconut, toasted

Bake cake mix in 13 x 9 inch pan according to package directions. Meanwhile, in medium saucepan combine pineapple with its juice and sugar: cook over medium heat, stirring occasionally until thick and syrupy (about 20 minutes).

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

In medium bowl combine pudding mix with milk: blend until thick. Spread over cake.

In medium bowl beat cream until soft peaks form. Add powdered sugar and vanilla: continue beating until stiff. Spread over cake. Refrigerate 24 hours. Before serving sprinkle with coconut.