1 box yellow cake mix
1 c. sugar
1 c. nuts, chopped
1 (20 oz.) can crushed pineapple
6 oz. vanilla instant pudding mix
1 c. coconut
1 lg. (12 oz.) Cool Whip

Combine sugar and pineapple in pan. Cook 20 minutes or until thick and syrupy.

Make cake regular. When done, poke holes with fork. Pour pineapple mixture over cake when hot. Set aside and let cool. Sprinkle part of nuts on top.

Make pudding according to directions. Stir coconut in pudding. Spread on cake, top with Cool Whip. Sprinkle with nuts and more coconut (optional).