1 box (18.25 oz.) yellow cake mix, plus ingredients to prepare
1 can (20 oz.) crushed pineapple
1 1/3 c. sugar
1 box (3.4 oz.) French vanilla pudding, plus ingredients to prepare
1 1/2 c. heavy cream
1 c. flaked, sweetened toasted coconut

Preheat oven to 350* F. Prepare cake mix as directed using a greased 13 X 9-inch pan and bake 30 to 35 minutes. While cake is baking, combine pineapple and 1 c. sugar in 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. Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.