1 pkg. yellow cake mix
1 (20 oz.) can crushed pineapple in own juice
3/4 c. sugar
2 (3 1/2 oz. each) pkg. instant vanilla pudding mix
3 c. milk
1 c. heavy cream (can use whipped topping)
1/4 c. confectioners' sugar
1 tsp. vanilla extract
Fresh strawberries
3/4 c. coconut, toasted
3/4 c. chopped walnuts

In 13 x 9 inch baking pan, bake cake according to package directions. Meanwhile, in medium saucepan, combine pineapple with its juice and sugar; cook over medium heat, stirring occasionally, until thick and syrupy, about 20 minutes.

When cake is done, remove from oven and pierce top with a fork at 1 inch intervals. Pour on pineapple mixture and spread evenly over cake. Cool completely.

In medium bowl, combine pudding mix with milk; blend until thick. Spread over cake. Slice fresh strawberries over top of pudding layer. (Other fruit could be used.)

Beat cream until soft peaks form. Add confectioners' sugar and vanilla; continue beating until stiff. Spread over cake. (Whipped topping can be used instead.) Refrigerate 24 hours. Before serving, sprinkle with coconut and chopped walnuts.