1 box lemon supreme cake mix
1 small box lemon instant pudding mix
3/4 cups Wesson oil
4 eggs (separate and beat whites stiff)
1 1/4 cups Ale-8-One
Put all ingredients except egg whites into a large mixing bowl and beat 2 minutes. Beat egg whites until stiff and fold into batter. Bake in 9″ X 13″ pan at 350 degrees for 30 minutes.
1 1/2 cups sugar
1 can angel flake coconut
16 ounce can of crushed pineapple (drained)
1 stick butter
1/2 cup pineapple juice
Mix eggs, sugar, butter and 1/2 cup pineapple juice and cook until thick, stirring constantly. Add crushed pineapple and coconut and beat until thick. Ice cooled cake.