Coconut Flavored Whipped Cream:

2 cups of heavy whipping cream

1 tsp of coconut extract

1 tsp of vanilla extract

1/2 - 2/3 cups confectioner's sugar

Whip all ingredients together until whipped cream is stiff. Place in fridge until it is needed for the cake.

Preheat oven to 350* F.

Butter and flour the bottom before adding the cake batter to the pan. Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes or until toothpick comes out clean from the center of the cake.

While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly. This mixture will be runny.

Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.

Prepare pudding according to package directions while the cake is in the oven and place in fridge to set. Once the pineapple has been poured over the cake, spread pudding over cake and refrigerate until thoroughly chilled.

Remove the prepared whipped cream from the fridge. Cover (spread gently w/ spatula) top of cake with whipped cream and sprinkle toasted coconut on top. Chill again until bottom of pan is no longer warm.