1 pk Lemon cake mix
1 pk Instant pudding – Coconut
– OR- pineapple cream
10 oz Lemon-lime soda
3/4 c Cooking oil
4 Eggs
FROSTING
1 1/2 c Sugar
2/3 c Flour
2 Egg yolks
1 c Flaky coconut
1/2 c Butter or margarine
15 oz Crushed pineapple; NOT drain
Combine cake mix, pudding mix, lemon-lime soda and oil; mix well. Add
eggs, one at a time, beating after each addition. Pour into greased
and floured 9×13″ baking pan. Bake at 350~F for 45-50 minutes.
FROSTING: In saucepan mix sugar, flour and pineapple until flour is
moistened. Stir in egg yolks, coconut and butter. Cook until very
thick. Spread over cake while both are hot.
Yields
12 Servings