1 Large Can Crushed Pineapple
1 Small Pkg. Lemon Instant Pudding
1 1/2 C. Milk
8 oz. Carton Cool Whip
Shredded or Flaked Coconut
Bake cake in 9x13 pan according to directions. While still warm, poke holes all over with end of wooden spoon. Spread pineapple, juice and all, over cake. Mix pudding and milk until thick. Fold in cool whip. Spread over pineapple. Sprinkle the top with coconut.
(From Diane Jolley. This is delicious! But... it's a GROWN UP cake! My kids wouldn't even taste it. Chunks of pineapple and coconut saw to that... They missed out! The neighbors and I loved it!)
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