1 box white cake mix with pudding
1 med. can crushed pineapple
2 c. powdered sugar
1 (8 oz.) sour cream
1 (8 oz.) LaCreme whipped topping
1 tsp. vanilla
1 bag frozen coconut

Bake cake according to directions. While it is still warm, poke holes in cake with a fork and pour heated pineapple including juice over top and spread evenly. Mix powdered sugar, whipped topping, sour cream together and frost cake. Then cover top with coconut. Keep refrigerated.