Recipe by Mysterygirl
This is one of those recipes where it looks like you really worked hard, but it uses convience foods so it is really easy. I like easy. I didn't add the chill time to the stats, but it should sit in the fridge for at least 3-4 hours so that it sets really well.
Top Review by Narshmellow
There are two really exceptional things about this cake. One, the cake is moist, lemony and three layers, so it really gets noticed. Two, the frosting is fantastic, light not heavy like regular frostings and it has pineapple and coconut in it. I did have misgivings about it because it wasn't thick when I made it or when I put it on and I thought. "This stuff is going to sink to the plate I'm the cake is going to look stupid". It stayed though! There was a little more at the base of the cake than the top but it didn't move! It tasted light and delicious! Definitely worth the five stars!
- 1 (18 1/4 ounce) package lemon supreme cake mix
- 1 (3 1/2 ounce) packagefrench vanilla instant pudding mix
- 4 eggs
- 3⁄4 cup vegetable oil
- 1 1⁄4 cups 7-Up soda
- 1⁄2 cup lemon juice
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) carton frozen whipped topping, thawed
- 1 cup crushed pineapple, drained
- 1⁄2 cup coconut
Directions See How It's Made
- CAKE: Combine cake mix, pudding mix, eggs, oil and 7UP in a mixing bowl.
- Beat on low speed until ingredients are moistened.
- Beat at medium speed 2 minutes.
- Spoon batter into three well-greased 9-inch round cake pans.
- Bake at 350 for 20-25 minutes or until done.
- Cool in pans on wire racks for 10 minutes.
- Remove from pans and cool completely on wire racks.
- FILLING: Combine lemon juice and sweetened condensed milk in a bowl; blend well.
- Add pineapple and coconut, and then fold in whipped topping – let stand about 5 minutes.
- TO ASSEMBLE: Spread 1-1/3 cups Coconut-Pineapple Filling between layers and on top.
- Spread on sides and top of cake.
- Refrigerate 3-4 hours before slicing.