1 sm. (single layer) yellow cake mix
1 (20 oz.) can crushed pineapple in own juice
2 (3 oz.) pkgs. instant vanilla pudding
3/4 c. sugar
3 c. skim milk
3 bananas
3/4 - 1 c. toasted coconut (350 degree oven, 8-12 min.)
Cool Whip, 8-12 oz. as desired

Bake cake according to package directions in 13x9 inch greased and floured pan for 20 minutes or until golden brown.

While cake is baking, cook pineapple and juice with 3/4 cup sugar in saucepan over medium heat until thickened.

Take cake out of oven, pierce holes about 1 inch apart. Pour hot pineapple over cake. Cool completely.

Mix pudding - spread over cake. Slice bananas, place on top of pudding. Spread Cool Whip over banana layer. Top with toasted coconut. Refrigerate 4 hours before serving.