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Coconut-Pineapple Cake

Coconut-Pineapple Cake



Coconut-Pineapple Cake

1 (15 1/4 Oz.) can crushed pineapple, un-drained

1 1/2 Cups butter, softened

3 Cups sugar

5 Large eggs

1/2 Cup lemon-lime soft drink

3 Cups cake flour, sifted

1 Teaspoon lemon extract

1 Teaspoon vanilla extract

Pineapple filling

Cream cheese frosting

1 (6 Oz. ) Package frozen coconut

Fresh mint sprig, garnish

Grease & flour three 9 inch round cake pans. Drain pineapple reserving 3/4 cup juice. Remove 1/4 cup juice for cream cheese frosting and reserve crushed pineapple for filling. Beat butter with electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating blended after each addition. Combine 1/2 Cup reserved pineapple juice and soft drink. Add flour to butter mixture alternately with juice mixture beginning and ending with flour. Beat at low speed until blended after each additive. Stir in extracts, pour into cake pans. Bake at 350F. 25 to 30 minutes-remove from pans and cool on wire racks. Spread 3/4 cup pineapple filling between layers and remaining filling on top of cake. Spread cream cheese frosting on sides of cake and pipe border around top sprinkle with coconut. Garnish.

Pineapple Filling

2 Cups sugar

1/4 Cornstarch

1 Cup reserved, drained crushed pineapple

1 Cup water

Stir together sugar and cornstarch in saucepan. Stir in pineapple and 1 cup of water. Cook over low heat, stirring occasionally 15 minutes or until thick. Cool makes 3 cups.

Cream Cheese Frosting

1/2 Cup butter, softened

1 (3 Oz.) cream cheese, soft

1 (16 Oz.) pkg. powdered sugar

1/4 Cup reserved pineapple juice

1 Teaspoon vanilla

Beat butter and cream cheese, gradually add remaining ingredients.

 

 

 

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