7-Up Cake

Ingredients

• For the cake:
• 3 sticks of butter, softened
• 3 cups sugar
• 5 eggs
• 3 cups flour
• 2 teaspoons lemon extract
• 3/4 cup lemon lime soda
• For the frosting:
• 6-8 cups confectioners' sugar, sifted
• 2 sticks unsalted butter, softened
• 1/2 cup milk
• 2 teaspoons vanilla
• For the garnish:
• 3 cups shredded coconut
• 5-6 Lollipops

Directions

1. Set the butter and sugar in an electric mixer and let them cream on low for 20 minutes; really, give them the full 20 minutes. Drop in the eggs 1 at a time, mixing after each addition until it disappears into the batter. Work in the flour gradually, adding it bit by bit, and mix until no dry streaks remain. Blend in the lemon extract and 7-Up. If you want the blue tint, add a couple of drops of blue food coloring at the end and mix until the shade is even all the way through.
2. Divide the batter evenly between 2 well-greased 8-inch cake rounds; they should land a little more than halfway full. For easier unmolding, line the base of each pan with a strip of parchment paper before you fill it. Bake in a 325 degrees F oven for 45 to 55 minutes, until a toothpick poked into the middle of a cake comes out clean. Let the layers cool completely, then trim the tops so the cakes sit level.
3. As the cakes cool, make the frosting. Beat the butter in an electric mixer, keeping the speed low to medium, until it looks very fluffy. Pour in 4 cups of the sugar, followed by the milk and vanilla. Beat the frosting until it turns smooth and creamy, about 3-5 minutes, then add the remaining sugar until the texture is where you want it.
4. Spread frosting over the top of the bottom layer, then set the top layer in place so the frosting helps the cakes hold together. Cover the outside with frosting too, adding a crumb coat if you need one; the coconut will be kind to any stray crumbs.
5. Right after frosting the cake, press the coconut onto the top and sides while the frosting is still tacky. Keep going until the cake is fully covered and has that soft, fluffy look.
6. For the lollipop "balloons," use your hands to gently coax the sticks into soft waves, but skip this if the sticks seem brittle or likely to snap; you’re just suggesting a bobbing balloon string. Keep the wrappers on while you work so your hands do not get sticky and the candy stays clean, unmelted, and unsmudged.
7. Ease the lollipop sticks down into the cake, pushing until every stick feels secure and upright.