2 cans (8-oz each) crushed pineapple in its own juice
1 1/2 cups butter, softened
3 cups sugar
5 eggs
2/3 cup lemon-lime soda (7-Up type)
3 cups cake flour
1 tsp lemon extract
1 tsp vanilla extract
Pineapple Filling; recipe follows
Cream Cheese Frosting; recipe follows
2 cups flaked coconut
Preheat the oven to 350 degrees. Grease 4 9-inch round cake pans; line the bottoms with waxed paper. Grease and flour the waxed paper; set aside.
Drain the pineapple; reserve the juice for the cake and frosting. Reserve the pineapple for the filling. Set both aside.
In a large mixing bowl, beat the butter on medium speed of an electric mixer until creamy. Gradually beat in the sugar until fluffy. Beat in the eggs, one at a time, beating well after each is added.
Stir together the lemon-lime soda and 1/3 cup of the reserved pineapple juice. With the mixer on low speed, beat the cake flour into the butter mixture alternately with the soda mixture; begin and end with the cake flour. Beat in the lemon extract and the vanilla extract just until mixed in. Pour evenly into the four prepared pans.
Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans; remove from the pans to cool on wire racks. Cool completely.
To make the Pineapple Filling:
2 cups sugar
1/4 cup cornstarch
reserved pineapple
1 cup water
In a 2-quart saucepan stir together the sugar and cornstarch. Stir in the pineapple and the water. Cook the mixture over medium heat, stirring constantly, until the mixture boils and thickens. Allow to cool.
Place one cake layer on the bottom of the cake plate; spread the top with 1/2 cup of the filling. Repeat with the second, third, and fourth layers and the remaining filling, leaving a half-inch edge on the top.
To make the Cream Cheese Frosting:
1/2 cup butter
1 pkg (3-oz) cream cheese, softened
4 cups powdered sugar
1 tsp vanilla
3 to 4 tbsp of the reserved pineapple juice
Beat the butter ad cream cheese together in a large mixing bowl on medium speed until blended. Gradually beat in the powdered sugar, vanilla, and enough of the pineapple juice to make the frosting spreadable. Frost the side of the cake. Pipe a border around the top edge of the cake. Sprinkle the coconut on the sides and decorative top edge of the cake.
3 cups sugar
5 eggs
2/3 cup lemon-lime soda (7-Up type)
3 cups cake flour
1 tsp lemon extract
1 tsp vanilla extract
Pineapple Filling; recipe follows
Cream Cheese Frosting; recipe follows
2 cups flaked coconut
Preheat the oven to 350 degrees. Grease 4 9-inch round cake pans; line the bottoms with waxed paper. Grease and flour the waxed paper; set aside.
Drain the pineapple; reserve the juice for the cake and frosting. Reserve the pineapple for the filling. Set both aside.
In a large mixing bowl, beat the butter on medium speed of an electric mixer until creamy. Gradually beat in the sugar until fluffy. Beat in the eggs, one at a time, beating well after each is added.
Stir together the lemon-lime soda and 1/3 cup of the reserved pineapple juice. With the mixer on low speed, beat the cake flour into the butter mixture alternately with the soda mixture; begin and end with the cake flour. Beat in the lemon extract and the vanilla extract just until mixed in. Pour evenly into the four prepared pans.
Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans; remove from the pans to cool on wire racks. Cool completely.
To make the Pineapple Filling:
2 cups sugar
1/4 cup cornstarch
reserved pineapple
1 cup water
In a 2-quart saucepan stir together the sugar and cornstarch. Stir in the pineapple and the water. Cook the mixture over medium heat, stirring constantly, until the mixture boils and thickens. Allow to cool.
Place one cake layer on the bottom of the cake plate; spread the top with 1/2 cup of the filling. Repeat with the second, third, and fourth layers and the remaining filling, leaving a half-inch edge on the top.
To make the Cream Cheese Frosting:
1/2 cup butter
1 pkg (3-oz) cream cheese, softened
4 cups powdered sugar
1 tsp vanilla
3 to 4 tbsp of the reserved pineapple juice
Beat the butter ad cream cheese together in a large mixing bowl on medium speed until blended. Gradually beat in the powdered sugar, vanilla, and enough of the pineapple juice to make the frosting spreadable. Frost the side of the cake. Pipe a border around the top edge of the cake. Sprinkle the coconut on the sides and decorative top edge of the cake.
file photo
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