Lemon Pop Cake With Pineapple Coconut Topping

1. 1

   Cake: Preheat oven to 350*F. In a large mixer bowl, combine cake and pudding mixes with eggs and oil.

2. 2

   Beat on medium speed for 3 minutes.

3. 3

   Gradually add the soda, beating on low speed until smooth, then beat on medium speed for 1 minute longer.

4. 4

   Spread batter evenly in greased 13-by 9-inch pan.

5. 5

   Bake 30 to 40 minutes or until a toothpick inserted in center comes out clean.

6. 6

   Cool completely in pan on a wire rack.

7. 7

   Topping: Gently fold pineapple and coconut into whipped topping.

8. 8

   Spread over cooled cake.

9. 9

   Chill until serving.

10. 10

    Store leftover cake in refrigerator.

No nutritional information available.

No additional tips available.