1 box lemon supreme cake mix
1 box instant pineapple pudding mix
4 eggs
10 oz. bottle Seven - Up
3/4 c. Wesson oil

Mix all ingredients until creamy. Pour into greased and floured 9 x 13 x 2 inch pan. Cool and frost. Bake at 350 degrees for 30 minutes.

FROSTING:

8 oz. can crushed pineapple and juice
1 stick butter
1 1/2 c. sugar
2 eggs
2 tbsp. flour

Cook until thick. Cool and then add one small can angel flake coconut. Spread on cake.