1 box lemon or orange Supreme Cake mix without pudding
1 (3 1/2 oz.) pkg. instant coconut cream pudding mix
3/4 c. oil
4 eggs
1 (12 oz.) can lemon-lime carbonated beverage

Combine first 3 ingredients; beat at medium speed of mixer until well blended. Add eggs, one at a time, beating after each addition. Add lemon-lime beverage; mixing well.

Pour batter into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 35 minutes or until done. Cool in pans 10 minutes; remove from pans and let cool completely. Spread pineapple topping between layers and on top of cake. Yields: 1 (9 inch) cake.

PINEAPPLE TOPPING:

1 (20 oz.) can crushed pineapple, undrained
1 c. sugar
3 tbsp. cornstarch
1/4 c. butter
1 (3 1/2 oz.) can flaked coconut

Combine first 3 ingredients in a small saucepan; stir well. Bring to boil; reduce heat and cook 1 minute, stirring frequently. Stir in butter and coconut. Spread on cake.