Cake:

1 box Duncan Hines Lemon Supreme cake mix
1 small box lemon Jell-O
3/4 c. oil
10 oz. can 7-Up or Shasta lemon-lime
2 whole eggs
3 egg whites (save yolks for filling)

Filling:

1 1/2 c. sugar
1 1/2 tbsp. cornstarch
1 (20 oz.) can crushed pineapple
1 stick butter
3 egg yolks, well beaten
1 can or 1 1/2 c. coconut

Mix all cake ingredients at once for 3 minutes. Pour into 3 (9-inch) pans.

Bake at 350°F for 20 to 25 minutes. Cool.

Mix all filling ingredients except coconut. Cook until thick. Remove from heat; add coconut. Spread between and on top of cake layers.