Lemon Ambrosia Cake - cooking recipe

Ingredients

Cake
1 (18 1/4 ounce) package lemon supreme cake mix
1 (3 1/2 ounce) package french vanilla instant pudding mix
4 eggs
3/4 cup vegetable oil
1 1/4 cups 7-Up soda
Coconut-Pineapple filling
1/2 cup lemon juice
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) carton frozen whipped topping, thawed
1 cup crushed pineapple, drained
1/2 cup coconut

Preparation

CAKE: Combine cake mix, pudding mix, eggs, oil and 7UP in a mixing bowl.
Beat on low speed until ingredients are moistened.
Beat at medium speed 2 minutes.
Spoon batter into three well-greased 9-inch round cake pans.
Bake at 350 for 20-25 minutes or until done.
Cool in pans on wire racks for 10 minutes.
Remove from pans and cool completely on wire racks.
FILLING: Combine lemon juice and sweetened condensed milk in a bowl; blend well.
Add pineapple and coconut, and then fold in whipped topping - let stand about 5 minutes.
TO ASSEMBLE: Spread 1-1/3 cups Coconut-Pineapple Filling between layers and on top.
Spread on sides and top of cake.
Refrigerate 3-4 hours before slicing.