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

In 13x9 pan, bake cake as directed. Meanwhile in saucepan, combine pineapple with its own juice and sugar. Cook over medium heat, stirring occasionally, until thick and syrup (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.