Coconut Cream Cake

1 yellow cake, bake and cool
16 oz. can crushed pineapple
3 sm. pkg. vanilla pudding
3 cups milk
12 oz. cool-whip
1 cup coconut

Bake and cool a yellow cake. Punch holes in cake with a straw. Drain and pour the juice from the crushed pineapple onto the cake. Spread pineapple over the cake. Prepare vanilla pudding using 3 cups milk. Mix 6 oz. cool-whip into pudding, and spread over pineapple. Spread the remaining 6 oz. cool-whip on top. Sprinkle with coconut and refrigerate.