November 7, 2008 
Perfect Pineapple Cake from @WilmaDelgado
1 (15 1/4 oz) can crushed pineapple
1 1/2 cups real butter, softened
3 cups sugar
5 large eggs
1/2 cup lemon lime soft drink
3 cups cake flour, sifted
1 tsp lemon extract
1 tsp vanilla extract
Pineapple Filling:
Cream Cheese Frosting
1 (6 oz) pkg, frozen flaked coconut, thawed
*Grease bottom and sides of 3 (9 inch)round pans; 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 1 cup butter @medium speed until creamy; gradually add sugar,beating
well. Add eggs, 1@ a time, beating after each addition.
*Combine 1/2 cup reserved pineapple juice and soft drink. Add flour to
butter mixture, alternately with juice ,beginning and ending with flour.
Beat @low speed after each addition. Stir in extracts. Pour into cake
pans.
*Bake@350 for 25 to 30 minutes. Remove from pans immediately. Cool on
wire racks.
*Spread 3/4 cup filling between layers and remaining filling on top of
cake. Spread frosting on sides. Sprinkle coconut.
Pineapple Filling:
2 cups sugar
1/4 cup corn starch
1 cup crushed and drained pineapple
1 cup water
Stir together sugar and cornstarch in pan. Stir in pineapple and 1 c
water. Cook over low hear, stirring occasionally. 15 minutes or until
very thick.
Cream Cheese Frosting:
1/2 cup butter, softened
1 8 0z pkg cream cheese
1 16 oz pkg powdered sugar
1/4 cup reserved pineapple juice.
1 tsp vanilla extract.
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