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1
Preheat oven to 350u00b0F.
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2
Mix cake mix, pudding, eggs, water, and oil in a large bowl for 1 minute until completely smooth and light yellow in color. Pour into a 9 x 13 baking dish that has been sprayed with a cooking spray. Bake for 35-40 minutes or until a toothpick inserted into the middle comes out clean. Cool 10 minutes.
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3
While the cake is cooking, place the pineapple and juice in a sauce pan with the brown sugar and bring to a boil, then reduce to a simmer and cook for 10 minutes.
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4
After cake has cooled for 10 minutes, poke slits in the cake without going all the way through to the dish using a butter knife. Pour the pineapple mixture over the holes, covering the whole cake. Set aside until cake is completely cooled, approximately 1 hour.
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5
While cake is cooling heat oven to 350u00b0F and place the coconut on a cookie sheet, spreading out in an even layer. Bake 7 minutes then stir and bake another 5-7 minutes until toasted and golden.
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6
Once cake has cooled, in a medium bowl place the room temperature cream cheese and sugar and beat until smooth. Add the Cool Whip and mix until completely smooth.
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7
Pour onto the cake and smooth out over the whole top. Refrigerate for at least 2 hours before serving (4 is even better). Just before serving, sprinkle the whole top of the cake with the toasted coconut.
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8
Note: this cake takes about 4 hours to make from start to finish, including refrigerator time.
