1 (18 1/2 oz.) pkg. yellow cake mix
1/2 c. sugar
1 c. coconut
1 (8 oz.) container frozen whipped topping, thawed
1 (20 oz.) can crushed pineapple, in natural juices, undrained
1 (3 oz.) pkg. instant vanilla pudding
1 c. pecans, toasted and chopped

Bake cake according to package directions in a 9 x 13 inch pan. In a saucepan over medium heat, combine pineapple with juice, sugar, pudding and coconut. Simmer 5 minutes. Using a wooden-spoon handle, poke holes in warm cake. Slowly pour pineapple mixture over cake and spread evenly. Cool.

Spread whipped topping evenly over cake and sprinkle with pecans. Chill at least 2 hours before serving.