1 pkg. yellow cake mix
1 lg. can crushed pineapple, undrained
3/4 c. sugar
2 pkg. sm. instant pudding
3 c. milk
1 c. whipping cream
1/4 c. powdered sugar
1 tsp. vanilla
3/4 c. flaked coconut, toasted

In 9 x 13 inch pan, bake cake as directed. Meanwhile in saucepan combine pineapple with juice and sugar. Cook over medium heat, stirring occasionally, until thick and syrup. When cake is done, remove from oven and poke holes in it. Pour on pineapple mixture and spread evenly over cake. Cool completely. In bowl combine pudding mix with milk. Blend until thick. Spread over cake. In bowl, beat cream until peaks form. Add powdered sugar and vanilla and continue beating until thick. Spread over cake. Refrigerate for 24 hours. Before serving add coconut.