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Lemon-Lime Cake with Pineapple-Coconut Frosting Recipe

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This recipe for Lemon-Lime Cake with Pineapple-Coconut Frosting, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mary Chappell

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 box lemon cake mix
1 (3.4 ounce) package lemon instant pudding mix
1 cup carbonated lemon-lime soft drink
3/4 cup vegetable oil
4 large eggs

Frosting:
1 stick butter
2 Tablespoons flour
1-1/2 cups sugar
2 large eggs
1 (8-ounce) can crushed pineapple, drained
1-1/2 cups flaked coconut

Directions:
Directions:
Cake:
Preheat oven to 350. Coat 3 (9-inch) cake pans with cooking spray; set aside.

Combine cake mix, pudding mix, soft drink, oil, and eggs in large bowl; beat at medium speed until batter is smooth, 2 minutes. Divide batter evenly among prepared pans.

Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cakes on wire racks 5 minutes; remove from pans. Cool completely on wire racks. Spread 2/3 cup cake frosting between each layer and on top of cake. (Do not frost sides.)

Frosting:
Melt butter in a small saucepan over low heat; add flour and whisk until smooth; set aside.

Combine sugar, eggs, pineapple, and coconut in medium saucepan; stir to mix well. Cook over low heat, stirring constantly, until mixture is heated through, 5 minutes. Stir in butter mixture; cook, stirring constantly until mixture comes to a boil and thickens, 5-7 minutes. Transfer to bowl; cool completely before frosting cake.

 

 

 

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