For Cake: Cream butter, shortening and sugar together. Add eggs one at a time, beating well after each addition. Add lemon extract. Add portions of 7-UP and flour alternately, beating well after each addition.
Bake in greased 10-inch tube pan at 300 degrees F for 1 1/2 hours or until cake tests done. Top cake with coconut frosting while hot. Serve cake hot or cold.
For Frosting: Put all ingredients into a saucepan. Cook together, stirring frequently as it thickens. Remove from heat. Add coconut and blend well.
Great from-scratch-cake. It's sweet but light. Always get compliments on it.
Guest Foodie August 14, 2013 REVIEW:
This is a great cake recipe. The frosting is delicious!
cookpatch March 1, 2008 REVIEW:
I remember my mother making this recipe back in the mid 60's. Like this recipe, hers was a bundt/tube cake (not sure why it's labeled here as "layer" cake, although you could easily turn it into one by splitting the cake horizontaly, frosting, then reassembling). This cake has a good texture--dense and moist, but to be honest the flavor was not my favorite. The "novelty" factor of using 7-up was fun, though.
Member since: Nov 20, 2007
katstubblefield January 13, 2008 REVIEW:
This recipe is fantastic! I made it for my sister-in-law's birthday & it was a huge hit. The only change I made was to add 1/2 of pecans to the frosting & it tasted great. Unfortunately this cake is so rich I would only want to make it on special occasions, but my in-laws will definitely be looking for it at every family gathering in the future.
gracie November 22, 2006 REVIEW:
I use this recipe except I add walnuts or pecans to the icing and it recieves rave reviews. In fact, every holiday I have to make this cake for my family and have even been asked to make it for pay.