Preheat oven to 350. Prepare cake mix using greased 13X9 pan. Bake for 35 minutes. Combine pineapple and 1 cup of sugar in a saucepan, bring to a boil over medium heat, stirring constantly. Remove from heat, let cool slightly. Remove cake from oven, pierce holes into cake with a fork. Pour pineapple mixture over cake. Set aside. Prepare pudding, spread over cake then refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream then top with toasted coconut.
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