Spray a 9x13 pan with baking spray and pre-heat the oven to 350f.
Cake
In a medium bowl, add cake mix, oil, crushed pineapple. Beat with a hand mixer or whisk until incorporated.
Add 4 eggs - incorporating one at a time
For high elevation baking: add 2 Tbs flour, otherwise omit this step
Bake in a preheated 350f oven for 30 minutes or until a cake tester comes out clean. Cool completely before frosting.
Frosting
In a medium bowl combine the cold whipped topping, the pineapple, and the pudding. Beat to combine. Refrigerate until cake is thoroughly cooled.
Spread the coconut on a sheet tray in an even layer and bake at 375f for about 10 minutes until golden brown. Or you could use the broiler but watch closely.
Assemble
Frost the cooled cake and sprinkle on the toasted coconut.