1 pkg. yellow cake mix
2 eggs
1 (20 oz.) can crushed pineapple

TOPPING:

1 (3 1/2 oz.) pkg. instant vanilla pudding
1 1/4 c. milk
1 (8 oz.) pkg. cream cheese
8 oz. Cool Whip
1/2 c. coconut
1/2 c. walnuts, chopped

Cake: Drain pineapple juice. Add water to make 1 1/2 cups. Reserve pineapple for topping. Mix cake mix, eggs, juice. Beat 3 minutes. Grease and flour jelly roll pan (15 1/2 x 11 1/2 x 1-inch). Bake at 350 degrees for 20-25 minutes. Cool completely.

Topping: Mix ingredients. Beat until thickens (about 1 1/2 minutes). Spread on cooled cake. Spread reserved pineapple over pudding layer. Spread 8 ounces Cool Whip over pineapple. Sprinkle with 1/2 cup coconut. Top with 1/2 cup chopped walnuts. Refrigerate until ready to use.