Beat cake mix, pineapple juice, oil and eggs.

Stir in the pineapples.

Pour into a greased bundt pan.

Bake according to box mix directions for bundt.

Cool 10 mins and flip onto parchment lined cooling rack and cool completely.

Pour coconut into small skillet and cook on low to toast, turning often. Let cool.

Beat cream and sugar to peaks.

Spread cream on cooled cake and top with toasted coconut.