Source:

Glenda cakerecipes.com

Serves/Makes:1 9x13 cake

Ingredients

• 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
• Icing:
• 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

Preparation

• 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.
• Icing:
• 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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