Lemon Pop Cake With Pineapple Coconut Topping

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 (18 1/4 ounce) package lemon cake mix
• 1 (3 1/2 ounce) package instant lemon pudding mix
• 4 eggs
• 2/3 cup vegetable oil
• 1 cup carbonated lemon-lime beverage (have this at room temperature before pouring into mix)
• 2 cups frozen whipped topping, thawed
• 1/2 cup well-drained crushed pineapple
• 1/2 cup toasted shredded coconut

Recipe

• 1 cake: preheat oven to 350*f. in a large mixer bowl, combine cake and pudding mixes with eggs and oil. beat on medium speed for 3 minutes. gradually add the soda, beating on low speed until smooth, then beat on medium speed for 1 minute longer.
• 2 spread batter evenly in greased 13-by 9-inch pan. bake 30 to 40 minutes or until a toothpick inserted in center comes out clean. cool completely in pan on a wire rack.
• 3 topping: gently fold pineapple and coconut into whipped topping. spread over cooled cake. chill until serving. store leftover cake in refrigerator.