1 pkg. yellow cake mix
4 eggs
3/4 c. oil
1/2 c. water
1 pkg. instant lemon pudding
1 (8 oz.) can crushed pineapple

ICING:

2 c. sour cream
1 1/2 c. sugar
4 oz. coconut

Mix all cake ingredients together. Bake in four layers (or bake in two and divide into four) at 350 degrees for 25 to 30 minutes. Ice with Coconut Icing.

Coconut Icing: Mix sour cream and sugar; add coconut. Ice all four layers (do not ice sides). NOTE: This is best if it sits 2 to 3 days before eating.