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; 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. Pour into prepared cakepans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; cool on wire racks.
Spread 3/4 cup Pineapple Filling between cake layers and remaining filling on top of cake. Spread Cream Cheese Frosting on sides of cake; pipe border around top, if desired. Sprinkle with coconut. Garnish, if desired.
*For lemon-lime soft drink, we used 7-Up. Its specific level of carbonation makes the layers rise beautifully.
This is the best coconut cake EVER...I made with Swans Down Cake Flour, turned out light and wonderful. Tried King Arthur Cake Flour, and cake was very dense, but still wonderful. I also used filling between layers, and covered entire cake with frosting, and covered with coconut. Have had several request for recipe. Delicious!
I made this cake for Easter and everyone loved it! It came out perfectly and it was super moist! I think what helped was I poked holes in the cake and poured some of the leftover pineapple juice on the three layers. Definitely worth a try
I am a celiac so my mom and I tried to convert this recipe to gluten free. We replacing the flour with gluten free flours but it was very dense. I just tried converting a gluten free recipe to make it similar to this one using Gluten Free Pantry's Old Fashion Cake mix and using the ratios of dry mix to fats, liquids and eggs as listed on the box. Here is how I did it:
1 Gluten Free Pantry Old Fashioned Cake Mix
1/2 c butter softened
1/4 c 7-Up
1/4 c pineapple juice
1/2 tsp vanilla extract
1/2 tsp lemon extract
This time it was fluffy and fantastic. I loved the frosting and filling when my mom made it as the whole cake but typically I don't eat much frosting and filling so when I make it just for myself I make them into cupcakes (bake 18 min) and don't frost them. All my friends loved this cake, even the dense versions. :)
The cake layers were very thick and heavy and smelled a little like cornbread. The pineapple layer was too sweet to one taster and good to one person. The frosting was way too sweet and I had to add 5 more ounces of cream cheese and more butter and it was still too sweet. The cake looked beautiful when finished, but looks were extremely deceiving. This was a major disappointment and expensive. I will never make this again. When I threw it away it stood up in the garbage can (did not crumble). And yes, I followed the recipe to a