Ingredients :
- 1 box lemon cake mix,
- 1 box (3.4 oz) Jello instant lemon pudding,
- 6 eggs,
- 1 1/4 cup 7-Up or any lemon-lime soda,
- 3/4 cup vegetable oil,
- 20 oz. can crushed pineapple,
- 1 stick butter,
- 1 cup sugar,
- 2 TBSP flour,
- 1 1/2 cup coconut shredded.
Cake :
- combing cake mix, pudding mix, 4 eggs, soda and vegetable oil.
- Mix well with mixer.
- Spray 2 round cake pans (I assume you can bake a sheet cake; but haven't tried it) with non-stick cooking spray.
- Divide batter into each pan and bake at 325 for 35-40 minutes.
- Test for doneness in center with toothpick. Remove from oven.
- Let cook before you frost. Frosting: mix pineapple, butter, sugar, 2 eggs, and flour together.
- Cook on medium heat until it thickens. (I'm not that patient; I bring to a boil, turn down and then cook 2-3 minutes stirring continually.) Remove from heat, add coconut, and cool.
- Ice cake when cooled.
