Coconut Pineapple Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake:
1 (15¼ oz.) can crushed pineapple, undrained
1½ c. butter, softened
3 c. sugar
5 large eggs
½ c. lemon-lime soft drink
3c. cake flour, sifted
1 tsp. lemon extract
1 tsp. vanilla extract
Pineapple Filling:
2 c. sugar
¼ c. cornstarch
1 c. drained crushed pineapple
1 c. water
Cream Cheese Frosting:
½ c. butter, softened
1 - 3 oz. pkg. cream cheese, softened
1 - 16 oz. pkg. powdered sugar, sifted
¼ c. reserved pineapple juice
1 tsp. vanilla
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Directions: |
Directions:Drain pineapple - reserving ¾ c. of juice. Remove ¼ c. juice for cream cheese frosting. Reserve drained pineapple for pineapple filling.
Cake:
Beat butter till creamy, gradually adding sugar, beating well. Add eggs one at a time, beating well.
Combine ½ c. juice and soft drink. Add flour to butter mixture-alternating with juice mixture-beginning and ending with flour. Beat at low speed till blended. Stir in flavorings. Bake in 3 - 9" pans at 350º for 20-30 minutes.
Pineapple Filling:
Stir sugar and cornstarch in pan. Add in pineapple and water. Cook over low heat, stirring occasionally until very thick (about 15 minutes). Cool. Spread between layers of cooled cake and on top.
Cream Cheese Frosting:
Beat butter and cream cheese until blended. Gradually adding powdered sugar, juice and vanilla. Mix well. Spread on sides of cake, pipe border around top if desired.
Sprinkle 1 (16 oz.) pkg. frozen flaked coconut, thawed, on sides adn border.
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