1 box lemon cake
1 (4 oz.) pkg. instant lemon pudding
4 eggs
3/4 c. oil
10 oz. 7-up

Mix all of the above ingredients until well blended. Bake in 3 greased and floured layer pans or one 9 x 13 inch pan at 325 degrees for 35 minutes. Frost with the following.

FROSTING:

1 sm. can crushed pineapple
1/2 c. butter
1 1/2 c. granulated sugar
2 eggs, beaten
1 tbsp. flour
1 1/2 c. flaked coconut

Mix all ingredients, except coconut in saucepan and cook until thick. Add coconut. Cool slightly and ice tops of each layer of cake.