1 box yellow cake mix (not pudding cake mix)
1 (20 oz.) can crushed pineapple
1 c. white sugar
1 (6 oz.) pkg. vanilla pudding mix
1 (9 oz.) carton frozen whipped topping mix, thawed
1 can flaked coconut (frozen may be used)

Prepare cake according to package directions. Spoon into 9 x 13 inch pan. Bake until cake tests done. Remove and punch holes all over it with toothpick.

Frosting: Mix pineapple and sugar; heat until sugar dissolves. Spoon over cake. Mix and cook vanilla pudding mix and when thick, spoon it over cake. Chill. Then spread with thawed topping and sprinkle coconut over it.

Note: Keep refrigerated. Yield: 8 servings.