1 box lemon cake mix (batter prepared per directions)
1 tub of cool whip
1 box vanilla instant pudding
1 can crushed pineapple in juice
Divide cake mix in half, bake first half as is in a rectangle cake pan until lightly golden.
With a fork, mash down the half banana, whisk into remaining cake batter, bake until lightly golden.
While cakes are baking whisk together pudding mix and pineapple with juice, (do not use milk).
Fold half of the cool whip into pudding/pineapple mix, place in refrigerator.
Toast coconut (either on stove top or in oven).
After cakes come out of the oven, allow to cool.
Cut cake into bite size squares.
Place first cake in large glass bowl or trifle, layer on half of pudding mixture.
Add second cake, and remaining pudding mixture.
Cover top with remaining cool whip and sprinkle with coconut.