Amazing pineapple and coconut cake!

Ingredients:
Ingredient Quantity
Yellow Cake Mix 1 box
Crushed Pineapple with Juice 1 can (20 oz)
Sweetened Shredded Coconut 1 cup
Instant Vanilla Pudding Mix 1 package (3.4 oz)
Cold Milk 1 cup
Whipped Topping 1 container (8 oz)

Cake preparation:
Preheat the oven according to the instructions on the yellow box of cake mix.
Prepare the batter as directed on the package, substituting the water with the juice from the can of crushed pineapple (add water if necessary to equalize the amount of liquid).
Bake the cake in a greased 23 x 33 cm pan according to the package instructions.

Chill and layer
. Let the cake cool completely in the pan.
Once cool, spread the crushed pineapple (including any remaining juice) evenly over the surface of the cake.

Prepare the pudding layer.
In a medium bowl, whisk the instant vanilla pudding mix with the cold milk until thickened.
Gently fold in the whipped topping until smooth.

Topping preparation:
Spread the pudding mixture evenly over the pineapple layer.
Generously sprinkle the sweetened shredded coconut on top.

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