Description

This Pineapple Coconut 7-UP Cake is a super moist cake with a deliciously refreshing lemon flavor. It’s topped with a thick luscious pineapple coconut pecan frosting. After one bite, you’ll think you’ve been whisked away to a tropical paradise. It’s a perfect springtime or summer dessert or for any special occasion or holiday.

Ingredients

For the Cake:

4 large eggs, lightly beaten
1 (18.25-ounce) box pineapple cake mix (I use Duncan Hines Pineapple Perfectly Moist Supreme)
1( 3-ounce) package lemon instant pudding mix
¾ cup vegetable oil
1 ¼ cups 7-UP lemon-lime soda

For the Frosting:

¾ cup (1 ½ stick) butter
3 eggs, beaten
2 ½ cups white granulated sugar
4 tablespoons cornstarch
1 (20-ounce) can crushed pineapple, with juice
1 ½ teaspoons vanilla extract
1 cup sweetened extra moist flaked coconut such as Baker’s moist sweet coconut in a can.
1 cup chopped pecans, lightly toasted
Garnish: stemmed red maraschino cherries and about ¼ cup lightly toasted coconut, (This is totally optional! But it makes it more beautiful and delicious I think!)

Instructions

Preheat the oven to 350 degrees. Grease a 9 x 13- inch baking sheet pan with a non-stick vegetable spray. Set aside.
In a medium bowl, beat the eggs until light. Add cake mix, piddling mix, and oil and beat with an electric mixer at low speed for only about 15 seconds. Just until wet ingredients are combined with the dry ingredients. NOTE: over mixing with all the vegetable oil will not allow your cake to rise properly.
Add 1 ¼ cups of 7-UP to the batter and whisk with a whisk by hand. (NOTE: Don’t use the electric mix once you add the 7-UP to prevent over mixing) Once the 7-UP is gently incorporated into the batter, pour the batter into the prepared pan and bake in the preheated oven for 25 to 30 minutes. Be careful not to over-bake.
While the cake is cooling, make the frosting. In a large-size heavy-duty saucepan, combine, butter, beaten eggs, sugar, cornstarch, and crushed pineapple with juice. Mix well and cook over low heat until the mixture is thick and clear.
Remove from heat and add vanilla extract and coconut. Cool slightly.
Using the end of a wooden spoon, punch holes on top of the cake and then gently spread the warm frosting over the cake.
Top with the lightly toasted pecans.
Garnish with red maraschino cherries and with ¼ cup lightly toasted coconut if desired. Cut into squares to serve. Keep the cake stored in the refrigerator. Enjoy!

Notes

Do ahead/Freeze tips: This is the perfect cake to make two or three days ahead of time. It even tastes better made ahead. It freezes well too. You can keep it frozen for up to two months. Thaw out overnight in the refrigerator or defrost each piece in the microwave.