Banana Split Dessert

1 package white cake mix
1 can (16 oz) crushed pineapple
1 package (16 oz) frozen strawberries
3 bananas
1 small package each of the following puddings: vanilla, strawberry, pineapple (vanilla can be substituted for the pineapple)
1/2 cup sugar
1/2 cup coconut

Drain the crushed pineapple and reserve the juice to use in the cake mix. Prepare the cake mix, using the pineapple juice in place of water, in a 9 x 13 baking pan, well greased and floured. When done place on a wire rack to cool. In a sauce pan add 1/4 cup of the sugar to the pineapple and cook over a medium heat until well blended. Repeat with the strawberries and remaining sugar. Remove and reserve the pineapple and strawberries.

Prepare the 3 puddings according to package instructions. Remove the cake from the baking pan and after cleaning, spread the pineapple pudding and cooked pineapple over the bottom. Sprinkle a small amount of the coconut on top. Using a bread knife cut the crust, thinly, from the bottom of the cake. Then cut the cake across about 1/2 inch thick and place that layer on top of the pineapple mix. Then spread a layer of strawberry pudding and the cooked strawberries on top. Sprinkle a little more of the coconut.

Slice another 1/2 layer from the prepared cake and place it on top of the strawberry mix. Spread the vanilla pudding over this and slice 2 to 3 bananas to cover. Prepare and spread a meringue (look under banana pudding recipe) and sprinkle the remaining coconut. Bake in a 400 degree oven for 10 minutes.

Serve warm or cold.