7-Up Layer Cake With Coconut Pineapple Frosting

• Refrigerated

  • 7 Egg

• Baking & Spices

  • 1 Coconut frosting
  • 3 3/16 cups Flour
  • 1 tsp Lemon extract
  • 4 1/2 cups Sugar
  • 1/2 cup Vegetable shortening

• Nuts & Seeds

  • 1 can Coconut

• Bread & Baked Goods

  • 1 Cake

• Dairy

  • 2 sticks Butter
  • 1/2 cup Butter

• Other

  • 1 can (16 ounce size crushed-pineapple, undrained
  • 7 ounces bottle 7-UP, room-temperature

Found on cdkitchen.com

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.

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