1 pkg. (18 1/2 oz.) yellow cake mix
1 (4 oz.) can pineapple
1 c. sugar
16 oz. coconut, lightly toasted
1 pkg. instant vanilla pudding mix
1 c. heavy cream, whipped & sweetened to taste

Prepare cake mix following directions on the package and bake in a 9 x 13 inch pan. While cake is baking combine pineapple and sugar in saucepan; bring to a boil and remove from heat; cool slightly. When baked cake has cooled, pick holes in it with a fork. Prepare pudding mix following package directions; chill. Just before serving, cover with the whipped cream and sprinkle top with the toasted coconut. Garnish with pineapple slices if desired. Yields 12 to 16 servings.