Coconut Cake


1 (15 1/4-ounce) can crushed pineapple in juice, undrained

1 1/2 cups butter or margarine, softened

3 cups sugar

5 massive eggs

1/2 cup lemon-lime smooth drink

3 cups cake flour, sifted

1 teaspoon lemon extract

1 teaspoon vanilla extract

Pineapple Filling


Cream Cheese Frosting:

1 (6-ounce) package deal frozen flaked coconut, thawed
Garnish: recent mint sprig


Grease backside and sides of three (9-inch) spherical cakepans; line bottoms with wax paper. Grease and flour wax paper.

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

Beat butter at medium velocity with an electrical mixer till creamy; progressively add sugar, beating effectively. Add eggs, 1 at a time, beating till blended after every addition.

Mix 1/2 cup reserved pineapple juice and smooth drink. Add flour to butter combination alternately with juice combination, starting and ending with flour. Beat at low velocity till blended after every addition. Stir in extracts. Pour into ready cakepans.

Bake at 350° for 25 to half-hour or till a picket choose inserted in heart comes out clear. Take away from pans instantly; cool on wire racks.
Unfold 3/4 cup Pineapple Filling between cake layers and remaining filling on prime of cake. Unfold Cream Cheese Frosting on sides of cake; pipe border round prime, if desired. Sprinkle with coconut. Garnish, if desired.

For lemon-lime smooth drink, we used 7-Up. Its particular stage of carbonation makes the layers rise superbly.

Take pleasure in.

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