From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.


  • 3/4 cup Crisco shortening
  • 1/4 cup vegetable oil
  • 2 cups sugar
  • 3 cups all-purpose flour, divided
  • 4 eggs
  • 2 teaspoons baking powder
  • 1 (3-ounce) package instant lemon pudding mix
  • 1 (12-ounce) can 7-Up


  • 1-1/2 cups sugar
  • 2 eggs
  • 4 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 (20-ounce) can crushed pineapple
  • 1 cup chopped pecans
  • 1 cup Baker's coconut


Preheat oven to 375 degrees.  Cream shortening and add oil and sugar, beating well.  Mix in 1-1/2 cups flour and 2 eggs.  Add remaining flour and 2 eggs, mixing well.  Add baking powder, pudding mix, and 7-Up.  Pour into 3 greased and floured 9-inch round pans.  Bake 25 minutes.  Cool about 5 minutes in pan.  Invert cakes onto wire racks and cool completely.  To make icing, combine sugar, eggs, butter, flour, and pineapple.  Cook over medium heat, stirring frequently, for about 20 minutes or until mixture thickens.  Stir in pecans and coconut.  Cool.  Spread frosting between layers, on top, and around sides.

SERVES: 15 - 20

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