Recipe 1445 - Coconut Seven Up Cake
Recipe 1445 - Coconut Seven Up Cake
(by Shirley McNevich)
1 box Duncan Hines yellow cake mix
1 - 3.5oz. box Jell-O vanilla instant pudding
4 eggs
1/4 cup canola oil
1 - 10oz. bottle 7Up soda
Frosting: 4 beaten eggs; 1 1/2 cups white sugar; 1 TBSP flour; 1 -
14oz. bag Baker's angelflake coconut; 1 - 20oz. can Dole crushed
pineapple (drained)
In a mixer add cake mix, pudding mix, eggs, canola oil, and 7Up--
slowly turn mixer on low just until mixed, then beat on medium speed
for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at
325 degrees for 30-35 minutes--test with a toothpick for doneness.
Cool completely. Frosting--in a saucepan add 4 eggs--beat with a
whisk. Turn heat to low. Add white sugar--stir. Add flour--stir and bring
to a boil. Once boiling, remove from heat and add coconut and
drained crushed pineapple--stir. Let it cool to room temperature, then
stir the frosting. Frost the cake.
Continue to:
Other Recipes:
- 1408 - Homemade Cereal Bars
- 1354 - Homemade Pizza Dough
- 1490 - Brazilian Cookies
- 1488 - German Chocolate Toffee Cake
- 1286 - Stovetop Pot Pie
- 1407 - Applesauce Cookies
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
Best Selling Cookbooks:
My Books
