6 eggs
1 (10 oz.) can lemon-lime soda
1 pkg. vanilla or lemon pudding and pie filling
1 pkg. lemon cake mix
1 1/2 c. sugar
1 (8 oz.) can crushed pineapple, undrained
1 (3 1/2 oz.) can shredded coconut
1/2 c. butter, softened
1 tbsp. flour
1 tbsp. lemon juice
1 (16 oz.) can lemon frosting

In medium bowl, combine 4 of the eggs and add next 3 ingredients. Mix well and spoon into 3 greased 9 inch round cake pans. Bake at 350 degrees for 25 to 30 minutes. Let cool.

In small bowl beat remaining 2 eggs. Place in saucepan and add rest of ingredients except frosting. Cook over low heat until thickens. Let cool slightly, spoon filling on tops of cake layers, stack. Let cool.

Spread frosting on sides of cake, place rest of frosting in pastry bag - or plastic bag with corner cut off and pipe ribbon design on top of cake. Refrigerate until firm.