1 (18 1/4 oz.) pkg. yellow cake mix
1 (20 oz.) can crushed pineapple in own juice
3/4 c. sugar
2 (3 1/2 oz.) pkg. 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

Make cake according to directions on package, and bake in greased 9x13 inch pan.

In a 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, pierce the top with a fork an inch apart all over cake. Pour on pineapple mixture and spread evenly over cake. Cool.

Combine pudding mix with milk and blend until thick. Spread over cake. In bowl, beat whipping cream until soft peaks form. Add powdered sugar and vanilla and beat until stiff. Spread over cake. Refrigerate 24 hours. Sprinkle with coconut before serving.