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Famous Coconut-Pineapple Cake

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I personally don’t like coconut but this one omg fabulous ! The combination of Coconut and Pineapple makes a perfect sweet treat.


– 1 (15 1/4-ounce) can crushed pineapple in juice, undrained
– 1 1/2 cups butter or margarine, 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-ounce) package frozen flaked coconut, thawed
– Garnish: fresh mint sprig


1. Make sure to grease bottom and sides of 3 (9-inch) round cakepans and line bottoms with wax paper. Grease and flour wax paper.

2. Drain pineapple, reserving 3/4 cup juice. Remove 1/4 cup reserved juice for Cream Cheese Frosting, and reserve crushed pineapple for Pineapple Filling.

3. Using an electric mixer, be certain you beat butter at medium speed until creamy. Then add gradually sugar, beating well. And make sure to add eggs, 1 at a time, beating until blended after each addition.


4. Next, you may want to combine 1/2 cup of reserved pineapple juice and soft drink. Add flour to butter mixture alternately with juice mixture, beginning and ending with flour. Once done, beat at low speed until blended after each addition. Stir in extracts. Pour into prepared cakepans.

5. Now bake at 350° until a wooden pick inserted in center comes out clean, about 25 to 30 minutes . Remove from pans immediately; cool on wire racks.

6. Spread 3/4 cup Pineapple Filling between cake layers and remaining filling on top of cake. Immediately spread Cream Cheese Frosting on sides of cake and if desired, pipe border around top.

7. Sprinkle with coconut. Garnish, if desired.

REcipe Notes;
You can use 7-Up for lemon-lime soft drink. The level of carbonation included in it makes the layers rise beautifully.

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