Tradewinds Pineapple Chocolate Cake

1 2/3 cups all-purpose flour
1 1/2 cups granulated sugar
2/3 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups buttermilk
1/2 cup shortening
2 eggs
1 1/2 teaspoons vanilla extract
1 (15 ounce) can crushed pineapple
1 cup granulated sugar
1 small box coconut cream instant pudding
1 cup flaked coconut
1 (9 ounce) container whipped dairy topping
1 cup chopped pecans

Beat first 9 ingredients in large mixing bowl on low speed, scraping sides of bowl, till blended. Beat at high speed, scraping sides occasionally for an additional 3 minutes. Bake in a 13 x 9-inch cake pan for 40 to 45 minutes.

Punch holes all over top of cake with handle of a wooden spoon. Bring pineapple and sugar to boil. Cool.

Mix pudding as directed. Pour pineapple mixture, then pudding, whipped topping, coconut and pecans over the top of the cake, in that order.

Keep refrigerated.