1 box pineapple supreme cake mix
4 eggs
1 sm. pineapple instant pudding
3/4 c. vegetable oil
1 (10 oz.) 7-Up

Combine first 4 ingredients. Beat until light and fluffy. Add 7-Up and beat well. Pour into lightly greased and floured 9 x 13 inch pan. Bake at 350 degrees for 40 minutes or until toothpick comes out clean. Leave in pan.

TOPPING:

2 eggs, beaten
1 1/2 c. sugar
1 1/2 tbsp. flour
1 stick butter, melted
1 c. crushed pineapple with juice
1 c. coconut

Blend sugar and flour. Combine with beaten eggs, butter and pineapple. Cook until thick. Add coconut, stirring until blended. Pour over hot cake. Prick cake several times before pouring on topping.