Seven Up Sheet Cake with Coconut-Pineapple Topping
alt.cooking-chien/Connie Gallagher (1999)

1 (18.25 ounce) box yellow cake mix
1 (3.5 ounce box) vanilla instant pudding
4 eggs, slightly beaten
3/4 cup vegetable oil
1 1/4 cups 7-UP
1 1/2 cups white sugar
2 tablespoons all-purpose flour
2 eggs
1/2 cup butter or margarine
1 (20 ounce) can crushed pineapple with juice
1 (3.5 ounce) can flaked coconut (optional)

Grease a 9x13 pan, and preheat oven to 350 degrees F (175 degrees
C).

Combine cake mix, pudding mix, slightly beaten eggs, and vegetable oil in a mixing bowl. Beat on medium speed until batter is light and fluffy. Add 7-UP, and beat in well. Pour batter into prepared pan.

Bake for 35 to 40 minutes, or till done. While cake is baking, prepare the topping; it will take about 15 minutes to prepare.

In a medium non-aluminum saucepan, combine sugar and flour. Stir in 2 eggs, butter or margarine, and pineapple. Cook over low heat, stirring constantly, until thickened. Remove from heat, and stir in coconut. Spread topping over warm cake.