1 package yellow cake mix
1 can (20oz) crushed pineapple, with juice
3/4 cup of sugar
2 packages instant pudding (3 1/2 ounces each) vanilla or cheesecake flavored
3 cups of milk
1 8oz container of cool whip
3/4 cup of coconut
Grease and flour 13x9 inch pan and bake cake according to package directions. Meanwhile, combine pineapple with juice and sugar, cooking over medium heat. Stir until thick and syrupy, about 20 minutes.
When cake is done, remove from oven and pierce top of cake with fork at 1 inch intervals. Pour pineapple mixture over cake and spread. Cool completely.
In medium bowl, combine pudding mix and milk, blend until thick. Spread on cake. Cover with whip topping and refrigerate 24 hours. Sprinkle with coconut
Parent Of Better Than Sex Cake