7-Up Cake Recipe (Pineapple & Coconut)

Heat the oven to 175°C/350°F. Lightly grease your cake pan and dust with flour so the cake releases easily.

In a bowl, whisk the pineapple instant pudding mix with the flour. Keep whisking until there are no lumps.

Add the eggs in batches (4 total). Pour in the melted, slightly cooled margarine and beat until smooth.

Mix in the sugar. Add the crushed pineapple with its juice and stir until the batter looks evenly combined.

Add the flake coconut and fold gently with a spatula. Stop as soon as it’s evenly distributed.

Pour the batter into the pan and tap it lightly to pop air bubbles. Bake for 42 minutes, or until a toothpick comes out clean.

Let the cake rest in the pan for 10–15 minutes, then turn it out to cool completely. Slice and serve; a light dusting of powdered sugar is optional.