1 box yellow cake mix
1 20-oz can crushed pineapple and juice
3/4 c. sugar
2 boxes (3-1/2 oz.) vanilla pudding
3 c. milk
1 c. heavy or whipping cream
1/4 c. confectionery sugar
1 tsp. vanilla
3/4 c. coconut
Bake cake per directions in rectangular pan.
Cook over medium heat the pineapple and
juice and sugar until thick (20 minutes).
Pierce cake with fork;
then pour pineapple mixture over cake.
Blend pudding and milk and spread over cake.
Blend cream and powdered sugar until peaks.
Blend in vanilla. Spread over cake.
Sprinkle coconut over top.
Refrigerate for 24 hours. Serve.
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