Coconut pineapple cake

*Ingredients:

°1 (15 1/4 oz) pineapple can be crush in juice, without rain

°1 1/2 c butter or soft margarine

°3 sugar c

°5 eggs

°1/2 c lemon and lemon soft drink

°3 c Flour Cake Sieve

°1 tsp lemon extract

°1 tsp vanilla extract

°Pineapple Fill

+Cream cheese frost:

°1 (6 ounces) frozen peeled coconut packaging, melted decoration: fresh mint branch

*Preparation:

grease bottom and sides 3 (9 inches) round cake tubs; line bottoms with wax paper. Grease and flour paper. Drain pineapple with 3/4 c juice reserved. Removing 1/4 c of juice preserved for cream cheese frosting also keep ground pineapple for pineapple filling.

Beat butter at medium speed with an electric mixer until creamy; Gradually add sugar, hit well. Add the eggs, 1 at a time, and beat until combined after each addition. Combine 1/2 cup preserved pineapple juice and a soft drink. Add the flour to the butter mixture alternately with the juice mixture, and start and finish with the flour. Whisk at low speed until mixed after each addition. My heart's in the extracts. Pour into ready-made cakepan.

Bake at 350 degrees for 25 to 30 minutes or until a wooden handle comes out in the middle clean. Remove from the pans immediately; Cool on wire racks. Spread 3/4 cup stuffed pineapple between layers of cake and the remaining filling over the cake. Spread cream cheese frost on the sides of the cake; Pipe limits around the top, if desired. Sprinkle with coconut. Decorations, if you wish. * For lemon and lemon soft drink, we used 7-Up. The specific level of carbonization makes the layers rise beautifully.

Enjoy !