1 (18.25-ounce) box lemon supreme cake mix
1 (3.4-ounce) package lemon instant pudding mix
¾ cup vegetable oil
4 large eggs
1 (12-ounce) can 7-Up
FROSTING
2 large eggs
2 cups granulated sugar
½ cup (1 stick) margarine, softened
1 (20-ounce) can crushed pineapple (do not drain)
1 cup chopped pecans
1 (7-ounce) can coconut Cornstarch Water
2 teaspoons vanilla extract
For the cake, preheat the oven to 350°. Grease and flour three 9-inch cake pans. In a large mixing bowl combine the cake mix, pudding mix, oil, eggs, and 7-Up. Mix well. Divide the batter evenly among three 9-inch cake pans. Bake for about 30 minutes or until a wooden pick inserted in the center comes out clean.
For the frosting, in a heavy saucepan combine the eggs, sugar, margarine, pineapple, pecans, and coconut. Place over medium heat and bring to a boil, stirring often. Boil for 1 minute, stirring continuously. Thicken with several tablespoons of cornstarch dissolved in water. Remove from the heat and stir in the vanilla. Frost the layers, the sides, and the top of the cake.
YIELD: 1 (3-LAYER) CAKE