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Serves/Makes:1 9x13 cake
- 3 cups (700 ml) white sugar
- 1 cup (225 ml) butter
- 1/2 cup (125 ml) shortening
- 5 eggs
- 3 cups (700 ml) all-purpose flour
- 1 tsp (5 ml) lemon extract
- 1 fluid 12 oz (336 grm). can or bottle lemon-lime flavored carbonated beverage
- 1-1/2 cups (350 ml) white sugar
- 1/2 cup (125 ml) butter
- 3 eggs
- 1 cup (225 ml) flaked coconut
- 1 (8 ounce) can crushed pineapple with juice
- 1/2 cup (125 ml) chopped pecans
- Preheat oven to 325 degrees (175 C.).
- Grease and flour one 9 inch x 13 inch baking pan.
- Cream the 1 cup (225 ml) butter or margarine, shortening and 3 cups (700 ml) white sugar together until light and fluffy.
- Beat in the eggs one a time beating well after each addition.
- Beat in the flour, lemon extract and lemon-lime soda.
- Mix well and pour batter into the prepared pan.
- Bake at 325 degrees (175 C.) for 1 hour.
- In a saucepan combine the 1-1/2 cups (350 ml) white sugar, 1/2 cup (125 ml) butter or margarine, 3 eggs, coconut, pineapple and nuts.
- Cook over medium heat, stirring constantly until mixture is thick.
- Pour over cake while cake is still hot and icing is bubbling.
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