1 (18 1/4 oz.) pkg. yellow cake mix
1 (20 oz.) can crushed pineapple in own juice
3/4 c. sugar
3 c. milk
1 c. heavy or whipping cream
2 (3 1/2 oz.) pkgs. instant vanilla pudding mix
1/4 c. confectioners sugar
1 tsp. vanilla extract
3/4 c. flaked coconut, toasted

In 13x9 inch 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 fork at 1 inch intervals. Pour on the pineapple mixture and spread evenly over cake. Cool completely.

In medium bowl combine pudding mix with milk; blend until thick. Spread over cake. In medium bowl beat cream until soft peaks form. Add confectioners sugar and vanilla; continue beating until stiff. Spread over cake. Refrigerate 24 hours. Before serving, sprinkle with coconut.