°1 (15 1/4 oz) pineapple can be crushed into juice without drizzling
°1 1/2 c butter or soft margarine
°3 sugar bowls
°Half a cup of lemon and lemon soda
°3 c sifted cake flour
° 1 t of lemon extract
° 1 t of vanilla extract
° Pineapple Fill
+ Cream Cheese Gel:
1 pack (6 oz) frozen coconut chips
Decoration: a sprig of fresh mint
Grease bottom & sides of 3 (9-inch) round cakes; Line bottom with waxed paper. Grease & flour the paper.
Strain pineapple with 3/4 c reserved juice. Remove 1/4 cup of the reserved juice for the cream cheese frosting and save the crush pineapple for pineapple filling.
Beating butter on speed with an electric mixer until creamy; Gradually adding sugar and whisk well. Adding eggs all at once, whisking until mixed after every addition.
Mix half cup of canned pineapple juice with soft drink. Adding flour to the butter mix, alternating with juice mixture, beginning and ending with flour. Beat on low speed until blended after each addition.. Pour into a ready-to-use cake pan.
Baking at 350° for 25-30 mn . Remove from pans promptly; Cool on shelves.
Spread 3/4 cup of pineapple between the cake layers and the rest of filling on top of the cake. Spreading cream cheese frosting around sides of cake; Pipe borders around the top, if desired. Sprinkle with coconut. Decorations as desired.
For lemon and lime soda, we used 7-Up