1 (15 1/4-ounce) can crushed pineapple in juice, undrained
1 1/2 cups butter or margarine, softened
3 cups sugar $
5 large eggs $
1/2 cup lemon-lime soft drink* $
3 cups cake flour, sifted
1 teaspoon lemon extract
1 teaspoon vanilla extract
Cream Cheese Frosting
1 (6-ounce) package frozen flaked coconut, thawed
Garnish: fresh mint sprig
Grease bottom and sides of 3 (9-inch) round cakepans; line bottoms with wax paper. Grease and flour wax paper.
Drain pineapple, reserving 3/4 cup juice. Remove 1/4 cup reserved juice for Cream Cheese Frosting, and reserve crushed pineapple for Pineapple Filling.
Beat butter at medium speed with an electric mixer until creamy…
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