1- box yellow cake mix (Duncan Hines)
1 - 20oz. can crushed pineapple
3/4 - cup sugar
2 - small boxes instant French vanilla pudding
3 - cups of milk
1 - 8oz. carton nondairy whipped topping (I use 12oz. carton of Cool Whip)
3/4 - cup of flaked coconut. (I use 1 can Angel Flake)

Bake cake according to directions on box of cake mix. Pour into a sheet cake pan. (9X12).

While cake bakes, boil pineapple with sugar, until it looks like syruppy. When cake is done, poke holes in the top and pour the pineapple mixture on top. Spread to cover entire cake.

Cool completely. When cake is cold; mix the 2 boxes of pudding mix with 3 cups of milk and spread over entire cake.

Mix whipped topping with coconut and spred over entire cake. Refrigerate. Cake is better if made at least 24 hours before serving.