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| 1 | package | yellow cake mix (2-layer size) | ||
| 1 | cup | sugar | ||
| 1 | 20-ounce | can crushed pineapple, including liquid | ||
| 1-1/2 | cup | chopped pecans | ||
| 1 | 5.1 ounce | package instant vanilla pudding | ||
| 1-1/2 | cups | flaked coconut, divided | ||
| 1 | 8-ounce | container frozen whipped topping | ||
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Prepare and bake cake mix in 13x9 inch pan according to package directions. While hot, punch pencil-size holes all over top of cake. Boil sugar with pineapple and its liquid. Pour this over hot cake, cool. Sprinkle half the pecans on top. Mix pudding according to package directions. Add 1 cup coconut to pudding. Spread on cool cake. Top with thawed whipped topping, then sprinkle remaining 1/2 cup coconut and remaining pecans on top. Keep refrigerated.
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