Pineapple Coconut Cake

Pineapple Coconut Cake

Ingredients:

1 pkg. white cake mix
1-20 oz. crushed pineapple, drained, reserve liquid
1/3 c. oil
3 eggs

Topping:
1-3 oz. pkg. instant vanilla pudding
1 1/2 c. cold milk
2 c. thawed Cool Whip
1 c. coconut
chopped nuts, optional

Directions:

In a bowl, combine cake mix, 1 c. pineapple juice, oil and eggs. Beat on low to combine, then on high for 2 minutes. Fold in 3/4 c. pineapple. Pour into a greased and floured 9x13 inch pan. Bake at 350° for 30-40 minutes. Cool completely. Beat pudding and milk just until blended. Fold in Cool Whip. Spread on cake and top with pineapple and coconut. Sprinkle with nuts.