Ingredients:
1 can (15 1/4 ounces) 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 (such as 7-Up)
3 cups cake flour, sifted
1 teaspoon lemon extract
1 teaspoon vanilla extract
Pineapple Filling
Cream Cheese Frosting
1 package (6 ounces) frozen flaked coconut, thawed
Garnish: fresh mint sprig
Instructions:
Grease the bottom and sides of three 9-inch round cake pans and line the bottoms with wax paper. Grease and flour the wax paper.
Drain the crushed pineapple, reserving 3/4 cup of the juice. Set aside 1/4 cup of the reserved juice for the Cream Cheese Frosting, and keep the crushed pineapple for the Pineapple Filling.
In a mixing bowl, beat the softened butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating well.
One egg at a time, adding and beating well after each addition.
In a separate bowl, combine 1/2 cup of the reserved pineapple juice and the lemon-lime soft drink.
Add the cake flour to the butter mixture alternately with the juice mixture, beginning and ending with flour. After each addition, beat on low speed until fully integrated.
Add the vanilla and lemon extracts and stir.
Transfer the mixture into the ready-made cake pans.
Bake at 350°F (175°C) for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean.
Remove the cakes from the pans immediately and cool them on wire racks.
Spread 3/4 cup of the Pineapple Filling between the cake layers and spread the remaining filling on top of the cake.
Spread the Cream Cheese Frosting on the sides of the cake. If desired, pipe a border around the top of the cake.
Sprinkle the thawed flaked coconut over the frosting.
If preferred, garnish with a sprig of fresh mint.
Enjoy your delicious coconut cake!
Note: The lemon-lime soft drink adds a specific level of carbonation that helps the cake layers rise beautifully.