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.

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.

Nutrition

facts per serving: 492 calories, 24 g fat, 12 g saturated fat, 117 mg

cholesterol, 65 g carbohydrates, 5 g protein, 32 mg sodium, 1 g fiber