CAKE:

1 box Duncan Hines lemon cake mix
1 lg. box lemon instant jello pudding
4 eggs
3/4 c. salad oil (Crisco)
10 oz. 7-UP soda pop
1 c. chopped nuts

Mix all ingredients in large bowl. Bake in buttered and floured 9x13 pan at 350 degrees about 30 minutes or until done. Cool.

FROSTING:

1 sm. or med. can crushed pineapple and juice
2 eggs
1 c. sugar
2 tbsp. cornstarch
1 stick butter
1 can coconut and 2 tbsp. real lemon juice

Mix in saucepan. Cook over medium heat until thick. Cool to lukewarm and add 1 can of coconut and 2 tablespoons of real lemon juice. Spread on cake.