Pineapple Topped Cake

Directions

1. 1
   Bake cake as directed in 9 x 13-inch pan.
2. 2
   Boil pineapple and sugar 5 minutes.
3. 3
   Punch holes in cake and pour over hot cake. Refrigerate until cool.
4. 4
   Mix pudding, using 1 1/2 cups milk.
5. 5
   Let stand until thick.
6. 6
   Fold Cool Whip into pudding and spread over cooled cake.
7. 7
   Top with coconut.