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

In a 9 x 13 inch baking pan, bake cake according to direction. Cook pineapple and sugar until thick and syrupy (20 minutes). When cake is done, pierce top with fork at 1 inch intervals. Pour pineapple mixture and spread. Let cool completely. Make pudding with milk and spread on cool cake. Beat cream until soft peaks form; add confectioners' sugar and vanilla. Beat until stiff. Spread over cake. Refrigerate 24 hours. Sprinkle with coconut. 16 servings, 420 calories each.