his goes very well with fish and seafood dinners and at cookouts.

1 box lemon cake mix
1 box lemon instant pudding
3/4 c. vegetable oil
10 oz. lemon-lime soda
6 eggs
1 1/2 c. sugar
1 sm. can crushed pineapple
1 stick of butter
1 sm. pkg. shredded coconut

Combine cake mix, pudding mix, oil, lemon-lime soda and 4 eggs in a bowl mixing well. Pour into a greased and floured 9 by 13 inch cake pan. Bake at 350 degrees for one hour or until golden brown.

GLAZE:

Combine sugar, pineapple, and butter in saucepan. Beat remaining 2 eggs in small bowl. Add to pineapple mixture. Cook until thickened stirring constantly and cool. Pour glaze over cake and sprinkle with coconut.