(by Shirley McNevich)
1 box Duncan Hines yellow cake mix
1 - 3.5oz. box Jell-O vanilla instant pudding
1/4 cup canola oil
1 - 10oz. bottle 7Up soda
Frosting: 4 beaten eggs; 1 1/2 cups white sugar; 1 TBSP flour; 1 - 14oz. bag Baker's angelflake coconut; 1 - 20oz. can Dole crushed pineapple (drained)
In a mixer add cake mix, pudding mix, eggs, canola oil, and 7Up--slowly turn mixer on low just until mixed, then beat on medium speed for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 325 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting--in a saucepan add 4 eggs--beat with a whisk. Turn heat to low. Add white sugar--stir. Add flour--stir and bring to a boil. Once boiling, remove from heat and add coconut and drained crushed pineapple--stir. Let it cool to room temperature, then stir the frosting. Frost the cake.