Coconut Pineapple Cake - cooking recipe

Ingredients

1 box white cake mix
1 (12 oz.) Cool Whip
1 (12 oz.) pkg. frozen coconut
1 (20 oz.) can crushed pineapple
1 small pkg. instant vanilla pudding, mixed with 2 c. milk

Preparation

Prepare cake according to package directions.
Bake in a 13 x 9 x 2-inch pan.
Cool.
Pour pineapple and juice over cake, then layer of pudding, layer of Cool Whip and layer of coconut.
Store in refrigerator.