Preheat oven to 165 C.
Generously grease and lightly flour a bundt pan or two loaf pans. Set aside.
In a large bowl, cream together butter, coconut oil and sugar for about 4 minutes on med high. You want to make a creamy fluffy grit free base. So make sure all the sugar is dissolved before you proceed.
Mix in the eggs one at a time.
Fold in the vanilla extract and lemon extract.
Fold in the lemon zest and lime zest.
Gradually add in the flour and salt and mix until combined.
Mix the heavy whipping cream and 7-up until well combined and drizzle into the batter.
Give a 30 to 45 seconds on high to assure maximum fluff.
Spoon batter into pan or pans.
Bake for 1 hour and 10-15 minutes
Start checking at the hour mark or when a toothpick comes out clean.
Let cake sit in pan until pan is warm to the touch.
Remove from pan and place on a cooling rack until completely cooled.
Drizzle with 7-up glaze while still warm. Let set until completely cool