Daffodil Cake (Lemon Cake Supreme) - cooking recipe

Ingredients

18 ounces lemon cake mix, made according to package directions with
1 1/3 cups water, as per cake mix directions
1/3 cup vegetable oil, as per cake mix directions
3 eggs, as per cake mix directions
1 (20 ounce) can crushed pineapple in juice
1 (3 1/2 ounce) package instant lemon pudding
1 1/2 cups milk
1 (8 ounce) container Cool Whip Topping
shredded coconut (optional)

Preparation

Bake a Lemon Cake mix (Betty Crocker) according to package directions. Use a greased and floured 9x13 inch pan.
Ten minutes after removing from the oven, poke holes all over the cake with the handle of a wooden spoon.
Pour crushed pineapple with juice over the cake in the pan.
Fold 1 package lemon instant pudding into 1 1/2 cups milk.
Fold this into 1 small carton Cool Whip.
Spread over cake.
Top with coconut! (optional).