Coconut-Pineapple Cake

Coconut-Pineapple Cake 2 cups of sugar 3 eggs 1/2 cup lemon-lime soft 2 cups cake flour, sifted 1 small spoon lemon extract 1 small spoon vanilla extract 1 mashed pineapple in juice 1 cups butter Pineapple stuffing : 1 package frozen flaked coconut fresh mint sprig Cream Cheese Frosting Grease bottom and sides of 3 (9-inch) round cake pans; line depth with wax paper. Drain pineapple, keep one and a half cups and remove half cups of the remaining frost cup and reserve mashed pineapple for Pineapple Filling In an electric mixer, whisk butter until creamy add sugar with eggs and beating until after each addition Mix cup reserved pineapple juice and soft drink. Add flour to butter mixture alternately with juice mixture. Beat at low quickly until blended after each addition. Pour into ready cakepans. Bake at 350° for 30 min. Remove from pans instantly. Spread half-cup Pineapple Filling between cake layers and remaining filling on top of the cake. Spread Cream Cheese Frosting on sides of the cake. You can also decorate it to your liking.