A simple cake recipe with the taste of pineapple and coconut.
Combine Cake ingredients with an electric mixer or wire whisk until combined-as per cake mix directions.
Bake cake in a greased 9 x 13 baking dish, at 350° for 32-34 minutes, until toothpick test comes out clean.
Remove from oven and allow time for the cake to cool.
Place coconut onto a sheet pan in a single layer and toast on low broil until toasted-watch closely, it will burn easily.
In a mixing bowl, mix the crushed pineapple and the pineapple juice with the Jell-O pudding. Mix well.
Fold in Cool Whip and spread on cooled cake.
Top with toasted coconut.
Refrigerate to chill.
Serve chilled cake-enjoy!