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7-Up Layer Cake With Coconut Pineapple Frosting
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- #56573
serves/makes:
ready in:
1-2 hrs
1-2 hrs
5 reviews
ingredients
CAKE
2 sticks butter
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 teaspoon lemon extract
3 cups all-purpose flour
7 ounces bottle 7-UP, room-temperature
COCONUT FROSTING
1 can (16 ounce size) crushed-pineapple, undrained
1/2 cup butter
1 1/2 cup sugar
3 tablespoons flour
2 eggs, beaten
1 can coconut
directions
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.
added by
TexasChilelia
nutrition data
871 calories, 46 grams fat, 110 grams carbohydrates, 9 grams protein per serving.
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reviews & comments
August 23, 2014
Great from-scratch-cake. It's sweet but light. Always get compliments on it.
August 14, 2013
This is a great cake recipe. The frosting is delicious!
March 1, 2008
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.
January 13, 2008
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.
November 22, 2006
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. Wonderful recipe.