1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant banana pudding mix
1 (3.4 ounce) package instant coconut flakes
1 (14 ounce) can crushed pineapple, drained
1/2 cup vegetable oil
1 cup white sugar
3 eggs
3/4 cup water
1 (8 ounce) container frozen whipped topping, thawed
1 (17 egg) container frozen whipped topping, thawed
3 tablespoons vanilla extract
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan or Bundt cake pan.
In a large bowl, stir together the cake mix and pudding mix. Beat in the instant coconut flakes and pineapple. Add the remaining 2/3 cup of water, one cup at a time, and keep stirring until smooth. Pour into prepared pan.
Bake 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Let cool 10 minutes before frosting.
To make the frosting: In a medium bowl, stir together the vegetable oil, sugar, eggs and water until well blended. Pour over cake layer and frost with double thickness of frosting.