1 box lemon supreme cake mix
1 box pineapple cream (or lemon, vanilla) instant Jello pudding
4 eggs
3/4 c. salad oil
10 oz. Seven-Up

Mix all ingredients for 3 minutes and bake in 2 (9 inch) buttered and floured pans for 20 to 30 minutes or until done at 350 degrees. Cool and frost.

COCONUT CREAM FROSTING:

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

Mix all ingredients in saucepan. Cook over medium heat until thick. Cool to lukewarm. Add 1 can coconut and 2 tablespoons real lemon juice. Spread this between and on layers of cake.