7 UP Cake with Coconut Frosting
recipe at a glance
5 stars - 1 review
ready in: 2-5 hrs
photo by: Kat StubblefieldClick image to view
1 cup butter, softened
1/2 cup vegetable shortening
2 1/2 cups sugar
1 teaspoon lemon extract
3 cups flour
7 ounces 7-UP, at room temperature
1 egg, beaten
3/4 cup sugar
1 tablespoon flour
2 tablespoons butter
1 can (8.5 ounce size) crushed pineapple, undrained
3 1/2 ounces flaked coconut
Preheat the oven to 300 degrees F. Grease and flour a 10-inch tube or Bundt pan and set aside.
In a large bowl of an electric mixer, beat together butter and shortening with the sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula. Add lemon extract. Add flour and 7UP alternately, beating after each addition. Spoon batter into prepared pan and bake for 80 minutes or until cake tests done. Remove from oven and place pan on wire rack to cool for 30 minutes, then turn out cake onto wire rack to cool completely.
Prepare icing: In a small saucepan, cook egg, sugar, flour, butter and pineapple with juice over very low heat (if heat is too high, the egg will curdle). Stir frequently and cook until thickened, about 15 minutes. Remove from heat. Stir in coconut and blend well. Spread on cooled cake.
780 calories, 38 grams fat, 105 grams carbohydrates, 8 grams protein per servingrecipe id:
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.