| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Box cakes, Cakes |
12 |
Servings |
INGREDIENTS
| 1 |
|
Lemon cake mix |
| 1 |
|
Instant pudding – Coconut |
|
|
OR- pineapple cream |
| 10 |
oz |
Lemon-lime soda |
| 3/4 |
c |
Cooking oil |
| 4 |
|
Eggs |
| 1 1/2 |
c |
Sugar |
| 2/3 |
c |
Flour |
| 2 |
|
Egg yolks |
| 1 |
c |
Flaky coconut |
| 1/2 |
c |
Butter or margarine |
| 15 |
oz |
Crushed pineapple, NOT drain |
INSTRUCTIONS
Combine cake mix, pudding mix, lemon-lime soda and oil; mix well. Add
eggs, one at a time, beating after each addition. Pour into greased
and floured 9x13" baking pan. Bake at 350~F for 45-50 minutes.
FROSTING: In saucepan mix sugar, flour and pineapple until flour is
moistened. Stir in egg yolks, coconut and butter. Cook until very
thick. Spread over cake while both are hot. ~---- 69 of Note 1
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