1Cook the pudding according to package directions.
Cool while you are preparing the cake.
2Prepare the cake according to the instructions on the box. Bake in a 13x9 pan.
Poke holes in the cake (at least 4 rows--every 2 inches) A chopstick works well.
3Mix sugar and pinapple together and heat long enough to dissolve the sugar.
Pour over the cake while the cake is warm.
Spread with a spatula. The juice and some of the pineapple will go into the holes.
4Spread the pudding over the pineapple----like frosting.
Spread the cool whip over the pudding.
Top with the coconut and refrigerate.