Prep 30 mins
Cook 45 mins
This recipe goes way back to the 60's or 70's and has always been one of my favorites. I am posting on Zaar so I can dispose of all of those hand written recipes which are scattered everywhere. I believe I got the recipe from one of my husband's aunts. I use Duncan Hines Lemon Supreme Cake Mix. The recipe calls for draining the crushed pineapple, but I always ignore this instruction. The filling will thicken properly with the juice. The recipe actually calls for pouring the juice on the cake before spreading the filling. I am sure either way is very good.
- 1 (18 ounce) box lemon cake mix
- 1 (3 1/2 ounce) package vanilla instant pudding mix
- 4 eggs
- 3⁄4 cup salad oil
- 1 (10 ounce) bottle 7-up
- 1 (20 ounce) can crushed pineapple, drained
- 3 eggs, slightly beaten
- 5⁄8 cup butter
- 3 tablespoons flour
- 1 (7 ounce) can angel flake coconut
- 1 1⁄2 cups granulated sugar
- To prepare the cake, sift cake mix and pudding together.
- Add eggs one at a time.
- Add salad oil, then the 7-Up.
- Mix all ingredients together and pour into three 9-inch cake pans.
- Bake at 325 degrees for 30-35 minutes.
- Let cake stand about 10 minutes and then remove from pans and place on cooling racks.
- To prepare the filling, combine all remaining ingredients, except coconut, in a pan.
- Cook on medium heat stirring until thickened.
- Remove from heat and stir in the coconut.
- Allow filling to cool until slightly warm.
- Spread between cake layers.
- (Pineapple juice may be poured on cake before spreading filling.