3/4 c. flaked coconut, toasted
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.) pkgs. instant vanilla pudding mix
3 c. milk
1 c. heavy cream
1/4 c. powdered sugar
1 tsp. vanilla

Spread flaked coconut in a rimmed jelly-roll pan. Place pan in preheated 350 degree oven and toast for 10 to 15 minutes, stirring occasionally, until coconut is golden. Watch carefully - it toasts very quickly. With a wide spatula, remove coconut from pan to paper towels to cool. Store overnight in a paper-lined, tightly covered container.

In a 13 x 9 x 2 inch baking pan, prepare and bake yellow cake mix according to package directions. Meanwhile, in a medium saucepan, combine pineapple with its juice and 3/4 cup sugar. Cook over medium heat, stirring occasionally, until thick and syrupy, about 20 minutes.

When cake is done, remove from oven and pierce top of cake with a fork at 1 inch intervals. Pour pineapple mixture over top of cake, spreading evenly. Cool cake completely.

In a medium bowl, combine pudding mix with milk; blend until thick. Spread over cake. In yet another medium bowl, beat heavy cream until soft peaks form. Add powdered sugar and vanilla; continue beating until stiff peaks form. Spread cream over cake. Refrigerate cake for 24 hours. Before serving, sprinkle top with reserved toasted coconut. Makes 16 servings.