Coconut Pineapple Poke Cake

Prepare cake in a 13x9 cake pan. Release all air bubbles before baking. ( gently tap on counter before baking) While cake is baking add one cup of sugar to one can crushed pineapple in saucepan. Heat until sugar and pineapple is thoroughly combined. Let cool. Add about 1/2 bag of coconut to pineapple mixture. Stir to combine. When cake is done baking. Poke holes throughout cake ( I use a straw). Pour the pineapple mixture over the cake. Prepare instant pudding per directions. Spread over pineapple coconut mixture. Top with whipped topping of choice. Fresh is always best! Toast about a half of a cup coconut in oven. Sprinkle on top of whipped topping!