*Ingredients:
°1 (15 1/4 oz) pineapple can be crushed in juice, without rain
°1 1/2 cup butter or soft margarine
°3 sugar bowls
°5 large eggs
°1/2 cup of lemon and lemon soda
° 3 cups flour cake sifter
°1 teaspoon of lemon extract
°1 teaspoon of vanilla extract
°Pineapple filling
+Cream Cheese Gel:
°1 package (6 ounces) crushed frozen coconut, dissolved
*Decorations: Sprig of fresh mint
*Methods :
grease bottom and sides of 3 (9 inch) round cakes; line bottom with waxed paper. Grease and flour the paper.
Drain pineapple with 3/4 cup reserved juice. Remove 1/4 cup of the reserved juice for the cream cheese frosting and save the ground pineapple for the pineapple filling.
Beat butter on medium speed with electric mixer until creamy; Gradually add the sugar, beat well. Adding eggs, one at time, beating until mixed after each addition.
Mix 1/2 cup of canned pineapple juice and a soft drink. Add the flour to the butter mixture alternately with the juice mixture, and start and end with the flour. Whisk on low speed until blended after each addition. My heart is in the excerpts. Pour into a ready-to-use cake pan.
Bake at 350 degrees for 25-30 minutes or until a wooden handle comes out clean in the middle. Remove from pans immediately; Cool on racks.
Spread 3/4 cups of pineapple between the cake layers and the rest of the filling on top of the cake. Spread cream cheese frosting around sides of cake; Pipe boundaries around the top, if desired. Sprinkle with coconut. Decorations, if desired.
For the lemon and lemon soda, we used 7-Up. The specific level of char makes the layers rise beautifully.
Enjoy !
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