1 (15 oz.) can crushed pineapple in juice, undrained
1 1/2 c. butter or margarine, softened
3 c. sugar
5 large eggs
1/2 c. lemon-lime soft drink
3 c. cake flour, sifted
1 tsp. lemon extract
1 tsp. vanilla extract
pineapple filling
cream cheese frosting
1 (6 oz) package frozen flaked coconut, thawed


Grease bottom and sides of three 9 in. round cake pans; line bottoms with wax paper. Grease and flour wax paper.

Drain pineapple, reserving 3/4 cup juice. Remove 1/4 c. reserved juice for Cream Cheese Frosting, and reserve the crushed pineapple for Pineapple Filling.

Beat butter at medium speed with an electric mixer until creamy: gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition.

Combine 1/2 c. reserved pineapple juice and soft drink. Add flour to butter mixture alternately with juice mixture, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in flavorings. Pour into prepared cake pans.

Bake at 350 degrees for 25 - 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately: cool on wire racks.

Spread 3/4 cup Pineapple filling between cake layers and remaining filling on top of cake. Spread Cream Cheese Frosting on side of cake: pipe border around top, if desired sprinkle coconut on sides and border. Yield 1 (three-layer) cake.

Pineapple Filling:


2 c. sugar
1/4 c. cornstarch
1 c. reserved drained, crushed pineapple
1 c. water


Stir together sugar and cornstarch in a saucepan. Stir in pineapple and water. Cook over low heat, stirring occasionally. 15 minutes or until very thick. Cool. Yield: 3 cups.

Cream Cheese Frosting:


1/2 c. butter, softened
1 (3 oz.) pkg. cream cheese
1 (16 oz.) pkg. powdered sugar, sifted
1/4 c. reserved pineapple juice
1 tsp. vanilla extract


Beat butter and cream cheese at medium speed with an electric mixer until blended. Gradually add powdered sugar, pineapple juice and vanilla, mixing well. Yield: 2 cups.