Coconut Pineapple Cake

How to make Coconut Pineapple Cake

Ingredients:

1 (15 1/4 ounce) can pineapple crushed into juice, undrained

1 12 cups butter or margarine

3 cups of sugar

5 large eggs

1/2 cup lime soft drink*

3 cups cake flour, sifted

1 teaspoon lemon extract

1 teaspoon vanilla

Frosting Filling:

2 pack 8 ounces each) cream cheese

1 package (6 ounces) frozen shredded coconut, thawed

Garnish: fresh mint sprig

Instructions:

Grease bottom and sides of 3 round (9-inch) cake pans; Line the bottoms with wax paper. Grease and flour wax paper.

Strain the pineapple and reserve 3/4 cup juice. Remove ¼ cup of the reserved juice for the cream cheese frosting, and reserve the crushed pineapple for the pineapple filling.

Beat butter on medium speed with an electric mixer until creamy. Gradually add sugar, and beat well. Add eggs, 1 at a time, and beat until blended after each addition.

Mixing half a c of pineapple juice with a drink. Add flour to butter mixture alternately with juice mixture, starting with flour and ending with flour. Beat on low speed until blended after each addition. Stir in excerpts. Pour into ready-made cake moulds.

Bake at 350 degrees for 25 to 30 minutes or until a wooden stick inserted in the center comes out clean. Remove it from the pans immediately; Cool on wire racks.

Spread 3/4 cup of the pineapple filling between the cake layers and the rest of the filling on top of the cake. Spreading cream cheese on sides of the cake. Border tube around the top, if desired. Sprinkle coconut. Decorate it as desired.

*For the lemon and lime soda we used 7Up. Its carbonation level makes the layers rise beautifully.