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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 510 |
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This is THE favorite of all my siblings. My mom makes it every year for Christmas. We all take the cake, split it up and take it home. Cant resist, even if coconut isnt a favorite, the flavors tingle your tongue. Read more .. ;o) Ingredients:
cake |
1 box lemon cake mix (duncan heinz or betty crocker) |
1 box instant vanilla pudding mix (pineapple is best if you can find it) |
4 eggs |
3/4 cup veg. oil |
10oz 7-up |
frosting |
1 1/2 cans (30oz) crushed pineapple (drained) |
1 1/2 stick margarine (3/4 cup) melted |
2 1/4 cup sugar |
3 eggs |
3 tbls flour |
***see directions |
7 oz coconut (flaked) |
1 med. or small jar of cherries (maraschino) chop & drain |
1 1/2 cup pecans (chopped) |
1 1/2 tsp. vanilla flavoring |
Directions:
1. Cake
2. MIX ALL INGREDIENTS WELL & BAKE IN 3 GREASED & FLOURED ROUND 8” or 9” CAKE PANS. 20 TO 30 min. OR UNTIL DONE. USE TOOTHPICK TO CHECK FOR DONENESS. YOU MAY WANT TO COOL CAKE WELL BEFORE YOU ICE THE CAKE. IT WILL MAKE IT EASIER TO FROST.
3. Frosting
4. COOK THE FIRST 5 INGREDIENTS TOGETHER IN LARGE POT. LET MIXTURE THICKEN UP ( APPROX. 10-15 min) COOK ON MEDIUM AND STIR CONSTANTLY. ADD THE CHERRIES, COCONUT , PECANS & VANILLA FLAVORING. STIR WELL AND REMOVE FROM HEAT. IT HELPS IF YOU LET THE ICING COOL DOWN BEFORE YOU ICE THE CAKE.
5. ICE THE PLATE BEFORE PLACING THE BOTTOM CAKE ON. THEN ICE BETWEEN EACH LAYER ALSO, THIS MAKES IT JUICIER. AFTER YOU ARE FINISHED ICING THE ENTIRE CAKE, PLACE CAKE (COVERED) IN FREEZER. TAKE THE CAKE OUT OF THE FREEZER THE NIGHT BEFORE SERVING, TO LET THAW. THIS MAKES THE CAKE VERY, VERY, VERY MOIST……
6. TIME CONSUMING BUT OHHHH SO WORTH IT.
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