1 box yellow cake mix (Duncan Hines)
4 eggs
1 box pineapple or vanilla instant pudding (I use vanilla)
3/4 c. vegetable oil
1 (10 oz.) bottle (1 1/4 c.) 7-Up

Combine first 4 ingredients. Blend. Add 7-Up little at a time and beat well. Pour into lightly greased and floured 9x13x2 inch cake pan. Bake in preheated 350 degree oven for 40 minutes or until done. Cover immediately with Pineapple Icing.

PINEAPPLE ICING:

2 beaten eggs
1 1/2 c. sugar
1 tbsp. flour
1 stick butter, melted
1 c. crushed pineapple including juice
1 can coconut (angel flake)

Blend sugar and flour. Combine with beaten eggs, butter and pineapple. Cook until thick, about 10 minutes, stirring often. Add coconut, stirring until blended. Pour over hot cake. (If you want a thicker icing, put 2 or 3 tablespoons flour instead of one.)