1 box lemon cake mix
1 box instant pineapple pudding mix
12 oz. 7-Up
4 eggs
3/4 c. Wesson oil

Bake at 350 degrees for 30 minutes.

FROSTING:

1 sm. can crushed pineapple with juice
1 1/2 c. sugar
1 tbsp. flour
2 eggs
1 stick butter

Cook until thick. Pour on top of cake. Sprinkle with coconut.