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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This recipe goes way back to the 60's or 70's and has always been one of my favorites. I am posting on Zaar so I can dispose of all of those hand written recipes which are scattered everywhere. I believe I got the recipe from one of my husband's aunts. I use Duncan Hines Lemon Supreme Cake Mix. The recipe calls for draining the crushed pineapple, but I always ignore this instruction. The filling will thicken properly with the juice. The recipe actually calls for pouring the juice on the cake before spreading the filling. I am sure either way is very good. Ingredients:
1 (18 ounce) box lemon cake mix |
1 (3 1/2 ounce) package vanilla instant pudding mix |
4 eggs |
3/4 cup salad oil |
1 (10 ounce) bottle 7-up |
1 (20 ounce) can crushed pineapple, drained |
3 eggs, slightly beaten |
5/8 cup butter |
3 tablespoons flour |
1 (7 ounce) can angel flake coconut |
1 1/2 cups granulated sugar |
Directions:
1. To prepare the cake, sift cake mix and pudding together.
2. Add eggs one at a time.
3. Add salad oil, then the 7-Up.
4. Mix all ingredients together and pour into three 9-inch cake pans.
5. Bake at 325 degrees for 30-35 minutes.
6. Let cake stand about 10 minutes and then remove from pans and place on cooling racks.
7. To prepare the filling, combine all remaining ingredients, except coconut, in a pan.
8. Cook on medium heat stirring until thickened.
9. Remove from heat and stir in the coconut.
10. Allow filling to cool until slightly warm.
11. Spread between cake layers.
12. (Pineapple juice may be poured on cake before spreading filling.
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