*ingredients:
1° (15 1/4 ounce) pineapple can be ground into juice without rain
1 1/2 c soft butter or shortening
3° c sugar
5 eggs
° 1/2 c soft drink lemon and lime
3 C sifted cake flour
1 teaspoon lemon extract
1 teaspoon vanilla
° Pineapple filling
+ Cream Cheese Frost:
1° (6 oz) package frozen shredded coconut, melted Decoration: fresh mint branch
*to prepare:
Grease bottom and sides of 3 (9-inch) round cake pans; Line bottoms with wax paper. Grease and flour paper. Strain the pineapple with 3/4 cup of the reserved juice. Remove 1/4 cup of the reserved juice for the cream cheese frosting. Also reserve the crushed pineapple for the pineapple filling.
Beating butter on speed with an electric mixer to creamy. Gradually add sugar, beating well. Adding eggs 1 at a time and beat until combined after every addition. Mixing half a c of pineapple juice with a soft drink. Add the flour to the butter mixture alternating with the juice mixture, beginning and ending with the flour. Beat at low speed until blended after each addition. Pour into prepared cakepan.
Bake at 350° for 25 to 30 minutes or until a wooden handle inserted into the center comes out clean. Removing from pans ; Cool on wire racks. Spread 3/4 cup of the pineapple filling between the cake layers and the remaining filling on the cake. Spread cream cheese frosting on sides of cake; Pipe borders around the top, if desired. Sprinkle with coconut. decorations if you like. *For lemon-lime drink, we used 7-Up. The specific level of carbonation makes the layers rise beautifully.
Enjoy!
