3 cup packed brown sugar
1 cup frozen peach preserves, thawed
2 eggs, beaten
1 (3 ounce) package instant vanilla pudding mix
1 cup flaked coconut
1 (18.25 ounce) package yellow cake mix
1 (12 ounce) container frozen whipped topping, thawed
1 (15 ounce) can sliced pineapple, drained
1 (4 ounce) bag frozen strawberries, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1 ounce) package instant vanilla pudding mix
1 (8 ounce) can frozen lemonade concentrate
1 (8 ounce) container frozen lemon-lime flavored carbonated beverage
2 teaspoons grated lemon zest
1 recipe pastry for a 9 inch double crust pie
2 egg yolks
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
In a large saucepan, mix brown sugar, peach preserves, eggs, pudding mix, coconut, yellow cake mix, whipped topping, pineapple, strawberries, whipped topping, lemonade concentrate, lemon-lime soda and lemon-lime soda.
In a large glass or metal mixing bowl, beat egg yolks until light and thick. Stir in sugar and vanilla pudding mix until smooth. Mix in lemonade concentrate and lemon-lime soda. Beat in flour until blended. Pour batter into prepared pans.
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before removing from pans.
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