#1394 - Pineapple Coconut Pudding Cake

1 box Duncan Hines yellow cake mix
extra eggs if necessary
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 - 4.6oz. box Jell-O vanilla pudding (NOT instant)
2 cups milk
1 cup Baker's angelflake coconut
1 - 8oz. Cool Whip (thawed)

In a mixer prepare cake mix according to box directions BUT use 3 eggs no matter what box directions say (some call for 1 or 2 eggs, but you must use 3). Pour batter into a greased 9 x 13 glass baking dish. Bake it according to box directions--test with a toothpick for doneness. As soon as cake is removed from oven use a fork and poke holes all over the top and through the cake. Pour the whole can of crushed pineapple and its juice evenly over the top of the cake. Let the cake cool to room temperature. Prepare the vanilla pudding mix according to box directions BUT only use 2 cups of milk (no matter what box directions say). Cool pudding to room temperature, then spread it evenly over the pineapple layer of the cake. Spread the Cool Whip evenly over the pudding layer. Sprinkle the coconut evenly over the top of the Cool Whip layer. Refrigerate overnight.