1 yellow cake mix (Duncan Hines golden butter)
1 (6 oz.) pkg. French vanilla instant pudding
1 lg. can crushed pineapple
1 (12 oz.) Cool Whip
1 sm. pkg. coconut

Mix and bake cake as directed in 9"x13" pan. Punch holes with straw in warm cake. Pour crushed pineapple with juice over it. Let cool. Mix pudding as directed and pour over pineapple. Spread on Cool Whip and sprinkle coconut on top. Keep in refrigerator.