15 oz Pineapple; crushed undrained
1 c Butter; softened
3 c Sugar
5 lg Eggs
1/2 c Lemon-lime soda
3 c Cake flour; sifted
1 ts Lemon extract
1 ts Vanilla extract
FILLING AND FROSTING
6 oz Coconut (frozen flaked);
-thawed
FILLING
2 c Sugar
1/4 c Cornstarch
1 c Reserved; drained crushed
-pineapple
1 c Water
FROSTING
1/2 c Butter; softened
3 oz Cream cheese
16 oz Powdered sugar; sifted
1/4 c Pineapple juice – reserved
1 ts Vanilla extract
Grease bottom and sides of 3 – 9″ round cakepans; line bottoms with wax
paper. Grease and flour wax paper. Drain pineapple, reserving 3/4 cup
juice. Remove 1/4 cup reserved juice for Cream Cheese Frosting, and reserve
crushed pineapple for Pineapple Filling. Beat butter at medium speed with
an electric mixer until creamy; gradually add sugar, beating well. Add
eggs, 1 at a time, beating until blended after each addition. Combine 1/2
cup reserved pineapple juice and soft drink. Add the flour to butter
mixture alternately with juice mixture, beginning and ending with flour.
Beat at low speed until blended after each addition. Stir in extracts. Pour
into prepared cakepans. Bake at 350F for25 to 30 minutes. Remove from pans
immediately; cool on wire racks. Spread 3/4 cup Pineapple Filling between
cake layers and remaining filling on top of cake. Spread Cream Cheese
Frosting on sides of cake; pipe border around the top, if desired. Sprinkle
with coconut. Garnish, if desired. Makes 1 (3-layer) cake.
PINEAPPLE FILLING Stir together sugar and cornstarch in a saucepan. Stir in
pineapple and 1 cup water. Cook over low heat, stirring occasionally, 15
minutes or until very thick. Cool. Makes 3 cups.
CREAM CHEESE FROSTING Beat butter and cream cheese at medium speed with an
electric mixture until blended. Gradually add powdered sugar, juice, and
vanilla, mixing well. Makes 2 cups.
NOTES : This is Southern Living’s Dessert of the Year for 1997
Yields
12 Servings
