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Coconut cream pie


Coconut cream pie



1 (15 1/4 ounces) Pineapple can be mashed into juice without drizzling

1 1/2 cups butter or softened margarine

3 cups sugar

5 large eggs


° 1/2 cup lemon-lime soda

° 3 cups pastry flour

° 1 teaspoon lemon extract

° 1 teaspoon lemon extract Vanilla

° Pineapple filling


+ Cream Cheese Frosting:

1 package (6 ounces) shredded coconut, melted


Grease bottom and sides of 3 (9-inch) round cakes; Cover the base with wax paper. Greased and

floured paper.

Strain the pineapple with 3/4 cup of the reserved juice. Remove 1/4 cup of the reserved juice to make

the cream cheese frosting and reserve the crushed pineapple for the pineapple filling.


Cream the butter with an electric mixer until creamy.Add the sugar little by little and mix well. Add the

eggs one at a time, beating after each addition until well combined.

Mix half a cup of pineapple juice with a soft drink. Add the flour to the butter mixture, alternating with

the juice mixture, beginning and ending with the flour. Beat on low speed until combined after each

addition.My heart is in the excerpts. Pour into the prepared cake pan.


Bake at 350° for 25 to 30 minutes or until a wooden handle inserted in the center comes out clean.

Quickly remove from pans; Cool on racks.

Divide 3/4 cup pineapple between cake layers and remaining cake filling.Frost the edge of the cake

with cream cheese frosting; Place borders around the top if necessary. Sprinkle with coconut.

Decorations if you like.

For the lemon-lime drink we use 7-Up. The specific carbon dioxide content allows the layers to rise


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