Coconut Pineapple Puddin' Cake

1 18.25 oz Box Yellow Cake Mix, Plus Ingredients to Prepare

1 20 oz Can of Crushed Pineapple
1 ¼ Cup of Sugar
1 3.4 oz Box French Vanilla Pudding, Plus Ingredients to Prepare
1 8 oz. Container Cool Whip
1 Cup Flaked, Sweetened, Toasted Coconut

Preheat oven to 350˚F. Prepare yellow cake mix as directed using a greased 9X13X2 inch pan and bake for 30 to 35 minutes. While cake is baking, combine pineapple and sugar. Bring to a boil of medium heat, stirring constantly. Remove from heat and allow to cool slightly. Remove cake from oven and, using a fork, pierce holes into cake. Pour pineapple over hot cake and set aside. Prepare pudding. Spread over cake and refrigerate until thoroughly chilled. Cover top of cake with cool whip and sprinkle with toasted coconut on top. Keep in refrigerator.