7UP cake with coconut frosting
MAKES 16 SERVINGS
Cake:
1 cup butter, softened
1/2 cup vegetable shortening
2-1/2 cups sugar
5 eggs
1 teaspoon lemon extract
3 cups flour
7 ounces 7UP, at room temperature
Coconut frosting:
1 egg, beaten
3/4 cup sugar
1 tablespoon flour
2 tablespoons butter
1 (81/2-ounce) can crushed pineapple, undrained
1 (3-1/2-ounce) can flaked coconut
Preheat the oven to 300 degrees. 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.
Marvella Verran, Decatur, Mich.