Tropical Trifle Cake
1 pkg yellow cake mix
1 can crushed pineapple, undrained
1 cup sugar
2 small boxes instant vanilla pudding
1 tub whipped topping (or substitute homemade whipped cream)
1 1/2 cup shredded coconut
Prepare cake according to package directions and bake in a 9 x 13 pan.
Heat pineapple with juice, and sugar over medium heat until sugar dissolves and mixture comes to a boil. Remove from heat. Poke holes into hot, freshly baked cake with a fork and pour pineapple mixture over top. Let cool to room temperature.
Make pudding according to package directions, allow to set, and spread over cooled cake.
Spread whipped topping over the pudding.
Toast coconut on a baking sheet at 325*, stirring every few minutes, until some of the coconut begins to get light brown. Remove from oven and sprinkle over the top of the cake. Chill at least one hour in the fridge.