With a name like that, how can you resist? This cake recipe is full of shortcuts to make it quick and easy without sacrificing flavor.
Bake cake in a 9x13-inch baking dish.
Meanwhile, in a pan over medium heat, cook crushed pineapple with sugar until sugar has dissolved.
When cake is done, immediately remove from oven and poke holes in the top using a fork.
Pour pineapple mixture over top. Let cool on a rack.
Mix vanilla pudding with ½ cup of coconut and spread over pineapple.
Spread cake with Cool Whip. Sprinkle walnuts and remaining ½ cup coconut over the top and refrigerate for at least 24 hours.