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  • 1 (16.25 oz) box French Vanilla cake mix
  • 3 large eggs
  • ⅓ cup vegetable oil
  • 1 cup water
  • 2 (3.4 oz) coconut instant pudding mix
  • 1 (20 oz) can crushed pineapple, juices reserved
  • 4 cups half-and-half
  • 1 (16 oz) container frozen whipped topping, thawed
  • 1 (7 oz) package sweetened shredded coconut
  • Optional: ½ cup macadamia nuts, toasted and rough chopped
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