Lemon Pop Cake With Pineapple Coconut Topping

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

1. Cake: Preheat oven to 350*F. In a large mixer bowl, combine cake and pudding mixes with eggs and oil.
2. Beat on medium speed for 3 minutes.
3. Gradually add the soda, beating on low speed until smooth, then beat on medium speed for 1 minute longer.
4. Spread batter evenly in greased 13-by 9-inch pan.
5. Bake 30 to 40 minutes or until a toothpick inserted in center comes out clean.
6. Cool completely in pan on a wire rack.
7. Topping: Gently fold pineapple and coconut into whipped topping.
8. Spread over cooled cake.
9. Chill until serving.
10. Store leftover cake in refrigerator.

lemon cake, eggs, vegetable oil, lemonlime beverage, frozen whipped topping, well, coconut

Taken from www.food.com/recipe/lemon-pop-cake-with-pineapple-coconut-topping-349903 (may not work)