Ingredients
1 cup butter, softened2 cups sugar6 large eggs, room temperature1 teaspoon coconut extract3 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1 cup sour cream1 can (8 ounces) crushed pineapple, undrainedFROSTING:1 cup butter, softened4 cups confectioners’ sugar2 teaspoons coconut extract3 to 4 tablespoons waterFILLING:1 jar (18 ounces) pineapple preservesDried pineapple slices and toasted sweetened shredded coconut, optional
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition.
In a food processor, cover and pulse pineapple until almost smooth. Stir into batter. Transfer to 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners’ sugar, extract and enough water to achieve a spreading consistency.
To assemble, place 1 cake layer on a serving plate; spread with half of the preserves. Repeat layers. Top with remaining cake layer. Frost top and sides. Garnish with pineapple slices and coconut if desired.
