1 pkg. (18 1/2 oz.) yellow cake mix
1 can (20 oz.) crushed pineapple in own juice
3/4 c. sugar
2 pkgs. (3 1/2 oz. each) instant vanilla pudding
3 c. milk
1 c. whipping cream OR use whipped topping mix
1/4 c. confectioners' sugar
1 tsp. vanilla
3/4 c. flaked coconut, toasted

In 13x9 inch pan, bake cake according to package directions.

Meanwhile in medium 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, remove from oven and pierce top with a fork at 1 inch intervals. Pour on pineapple mixture and spread evenly over cake. Cool completely.

In medium bowl, combine pudding mix with milk; blend until thick. Spread over cake.

In medium bowl, beat cream until soft peaks form. Add confectioners' sugar and vanilla; continue beating until stiff. Spread over cake. Refrigerate 24 hours. Before serving sprinkle with coconut.