*ingredients:

1 (15 1/4 ounce) pineapple can be crushed into juice without drizzling

1 1/2 cups butter or soft margarine

3 cups of sugar

5 large eggs

° 1/2 cup of lemon and lime soft drink

° 3 cups of cake flour

° 1 tsp lemon extract

° 1 tsp vanilla extract

° Pineapple filling

+ Cream-Cheese Frost:

1 pack (6 ounces) desiccated coconut, melted

*Methods:

Grease bottom and sides of 3 (9-inch) round cakes; Line bottoms with wax paper. Grease and flour paper.

Strain the pineapple with 3/4 cup of the reserved juice. Remove 1/4 cup of the reserved juice to make the cream cheese frosting, and reserve the crushed pineapple for the pineapple filling.

Beat  butter on  speed with an electric mixer creamy. Gradually adding sugar, beating well. Adding eggs 1 at a time and beat until combined after every addition.

Mix half a cup of pineapple juice with a soft drink. Add the flour to the butter mixture alternating with the juice mixture, beginning and ending with the flour. Beat at low speed until blended after each addition. My heart is in the excerpts. Pour into prepared cakepan.

Bake at 350° for 25 to 30 minutes or until a wooden handle inserted into the center comes out clean. Remove from pans promptly; Cool on wire racks.

Spread 3/4 cup of the pineapple between the cake layers and the remaining filling on the cake. Spread cream cheese frosting on sides of cake; Pipe borders around the top, if desired. Sprinkle with coconut. decorations if you like.

For the lemon-lime drink, we used 7-Up. The specific level of carbonation makes the layers rise beautifully.

Enjoy!