Coconut Pineapple Cake

This was the highlight of Easter dinner or for me it was.  I love desserts!  Everything in moderation right.  :)  This was the last new recipe I tried for Easter dinner. This was a recipe I had saved from Southern Living.  I know I have saved it at least six years.  I misplaced it for several years and then found it again.  This was the winner of Dessert of the Year for Southern Living. I thought it sounded wonderful and I did like this cake but I personally would still have a pineapple filling, but I would prefer a creamy filling. I think this should be called a Coconut Lemon Pineapple cake because the cake is lemony.

This was a recipe submitted by a lady who's grandmother made this special cake for all family get togethers and celebrations. It's called Nanny's Famous Coconut Pineapple Cake.

1 (15oz.) can crushed pineapple in juie, undtained
1 1/2 cups butter, 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
Pineapple Filling
Cream Cheese Frosting
1 (6 oz.) package frozen flaked coconut, thawed (I couldn't find frozen so I used regular Baker's coconut)

Grease and flour bottom and sides of 3- 9 inch round cake pans.
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; gradually add sugar, beating well.  Add eggs 1 at a time, beating until blended after each addition.
Combine 1/2 cup 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 extracts.  Mix well and Pour into prepared cake pans.
Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted comes out clean.  Remove pans immediately, and cool on wire racks for 10-15 minutes.  Remove cakes from pan and continue to cool completely on wire racks.
Spread 3/4 to 1 cup of Pineapple filling between layers and remaining filling on top of cake.  Spread cream cheese frosting on sides of cake; pipe border around top.  Sprinkle sides with coconut.
Garnish if desired.

Pineapple Filling
2 cups sugar
1/4 cup cornstarch
1 cup reserved drained crushed pineapple
1 cup water
Stir together sugar and cornstarch in a saucepan.  Stir in pineapple and 1 cup water.  Cook over low heat, stirring constantly, 15 minutes or until very thick.  Cool.

Cream Cheese Frosting
1/2 cup butter
1(3 oz) package of cream cheese, softened
1 (16 oz) package powdered sugar, sifted
1/4 cup reserved pineapple juice
1 teaspoon vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until blended.  Gradually add powdered sugar, juice, and vanilla mixing well.

If you decide to make this, it is delicious and beautiful.