1 pkg. yellow cake mix
1 (20 oz.) can crushed pineapple
3/4 c. sugar
2 sm. pkg. instant vanilla pudding
3 c. milk
1 c. heavy cream (no Cool Whip)
1/4 c. 10x sugar
1 tsp. vanilla
3/4 c. flaked coconut (toasted)

In 13 x 9 inch pan bake cake according to directions. Meanwhile in a medium saucepan combine pineapple with juice and sugar. Cook over medium heat stirring occasionally until thick and syrup (20 minutes).

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

In a medium bowl combine pudding with milk. Blend until thick. Spread over cake. In a medium bowl beat cream until soft peaks form. Add 10x sugar and vanilla continue beating until stiff.

Spread over cake. Refrigerate 24 hours. Before serving sprinkle on coconut.