1 box yellow cake mix, plus ingredients to prepare
1 (20-ounce) can crushed pineapple
1 cup sugar plus 1/3 cup for icing.
1 box French vanilla pudding, plus ingredients to prepare
1 1/2 cups heavy cream
1 cup flaked, sweetened toasted coconut

Preheat oven to 350 degrees F.

Grease 2 10" pie plates or 9" aluminum cake pans. Prepare yellow cake mix as directed. Divide cake batter into pans and bake for 30 to 35 minutes.

While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.

Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside. Once cool, transfer to refrigerator and chill at least 4 hours or overnight.

Prepare pudding according to package directions. When ready to serve cake, spread pudding over cake. Whip heavy cream and ½ cup sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.