This is going to be the most delicious, moist cake you've ever eaten! My mom made this cake when we were growing up, and it is one of my favorites. The recipe is very simple.
A baked yellow cake
20 oz. can crushed pineapple
1 cup sugar
6 oz. box of Cook and Serve vanilla pudding *IMPORTANT - cannot be instant pudding
9 oz. carton of whipped cream
1 cup flaked coconut
Follow the package directions to bake a 9x13" yellow cake. While the cake is baking, heat can of crushed pineapple (including the juices) with the cup of sugar over medium heat until the sugar is completely dissolved. Remove from heat and set aside.
Once your cake is done baking, while it is still warm, poke the top all over with the handle of a wooden spoon. Maybe twenty pokes should do it. Now evenly pour and spread the pineapple mixture all over the cake. The holes will ensure the pineapple juices go all through the cake.
Now, follow the package directions on the Cook and Serve pudding. As soon as it's done, take it off of the stove, and pour it over the cake. Spread the pudding evenly across the cake.
Now you need to wait for the cake and pudding to cool down completely before you add the whipped cream. Once cooled, spread the whipped cream across the cake. Almost done!
Sprinkle the coconut onto the whipped cream. You're done!