1 can store-bought coconut-pecan frosting (like this one from Duncan Hines)
3 eggs (for cake mix)
stick of butter (for cake mix; depends on directions but you won’t need the entire stick)
1 can crushed pineapples
1 cup coconut flakes
1 can whipped topping (like Cool Whip)
Follow the directions on the cake mix package for two 9 inch round pans, except skip the water
Mix in coconut flakes and crushed pineapples. Bake in two 9 inch round pans.
Poke holes in the bottom layer to allow frosting to seep in. Cover bottom layer in store -bought coconut-pecan frosting and add top layer.
Ice with Cool Whip/whipped frosting.