1 box yellow cake mix with pudding in it (or white cake mix)
1 can (8 oz.) crushed pineapple
1 (8 oz.) pkg. vanilla pudding and pie filling (instant)
1 pkg. grated or chopped coconut
1 (8 oz.) container whip topping

Pour 3/4 of cake batter into oblong pan. Bake for 20 minutes at 350. When done, pour crushed pineapple with juice over cake. Mix pudding mix with only 2 cups milk, pour over cake and spread. Then spread with whip topping. Sprinkle top of cake with coconut. (Use rest of batter for cupcakes.)