1 box white cake mix
1 tsp. vanilla
1/3 c. oil
3 whole eggs
1 1/4 c. water
1/4 tsp. cinnamon
1/4 tsp. nutmeg

FILLING AND TOPPING:

1 (20 oz.) crushed can of pineapple and juice
1 tbsp. cornstarch
2 tbsp. water (cold)

ICING:

1 can prepared vanilla frosting
1 c. coconut (shredded)

Cake: Follow all manufacturer's directions except for the following ingredients: Mix in 3 whole eggs, add 1 teaspoon vanilla, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg. Bake 2 layers. Follow baking time on box. Then cool (chill).

Filling: Cook 1 can pineapple with juice over a medium heat. Add cornstarch and water mixture. Cook until very thick (5-7 minutes) stirring occasionally, then chill.

Combine the following: Top the first layer of cake with pineapple filling using 1/2 of the mixture. Place second layer on top of first layer and use the remaining pineapple filling to frost the top. Spread vanilla frosting around the side of cake until fully covered. Press on coconut around the side of cake, covering the vanilla frosting.