1 yellow cake mix (with pudding in mix)
1 (20 oz.) cans crushed pineapple
1 c. sugar
1 (12 oz.) Cool Whip
8 oz. sour cream
1 lg. instant vanilla pudding

Bake cake in 9 x 13 pan. While cake is baking mix undrained pineapple and sugar in sauce pan, bring to a boil. After cake is done (still warm) poke holes in cake with a fork. Pour hot pineapple mix over cake. Let cool. Make instant pudding as directed, let set up. Fold in sour cream. Let set up. Frost cake with pudding mix. let set in refrigerator. Frost with Cool Whip. Top with nuts and coconut.