1 box vanilla cake mix
1 lg. (or 2 sm.) Cool Whip
1 lg. can cherry pie filling
1 lg. can crushed pineapple
2 c. coconut
2 pkg. instant vanilla pudding

Bake cake in 9 x 13 inch pan; cool and cut into 2 inch squares. Cook pudding as directed. Put half of cake in punch bowl. Spread half of pudding over cake. Put half of cherries, pineapple and coconut over pudding, and top with half of Cool Whip. Repeat with remaining ingredients, saving enough coconut to sprinkle over top. Best if refrigerated at least 12 hours.