Pineapple Topped Cake - cooking recipe

Ingredients

1 box yellow cake mix
1 large can crushed pineapple
1 c. sugar
1 (3 oz.) box instant vanilla pudding mix
1 medium container Cool Whip

Preparation

Bake cake as directed in 9 x 13-inch pan.
Boil pineapple and sugar 5 minutes.
Punch holes in cake and pour over hot cake. Refrigerate until cool.
Mix pudding, using 1 1/2 cups milk.
Let stand until thick.
Fold Cool Whip into pudding and spread over cooled cake.
Top with coconut.