1 pkg. yellow cake mix
1 (20 oz.) can crushed pineapple in own juice
3/4 c. sugar
2 pkgs. instant vanilla pudding mix
3 c. milk
1 c. heavy or whipped cream
1/4 c. confectioners' sugar
1 tsp. vanilla extract
3/4 c. flaked toasted coconut

Bake cake - combine pineapple, juice and sugar, cook over medium heat stirring occasionally until thick - 20 minutes.

Pierce cake at one inch intervals - pour pineapple mixture evenly over cake and cool. Blend milk and pudding mix until thick and pour over cake. Then spread whipped cream over above (that has been mixed with sugar and vanilla). Refrigerate 24 hours. Before serving, sprinkle with coconut and serve.