Coconut cream pie


°1 (15 1/4 ounce) pineapple can be crushed in juice, without rain

°1 1/2 cup butter or soft margarine

°3 sugar cups

°5 large eggs

°1/2 cup lemon and lemon soft drink

°3 Cups Flour Cake Sieve

°1 teaspoon lemon extract

°1 teaspoon vanilla extract

°Pineapple Filling

+Cream cheese frost:

°1 pack (6 ounces) crushed frozen coconut, dissolved

*Decorations: Fresh mint branch


grease bottom and sides 3 (9 inches) round cakes; line bottoms with wax paper. Grease and flour paper.

Drain the pineapple with 3/4 cup juice reserved. Remove 1/4 cup of juice preserved for cream cheese frosting and keep ground pineapple for pineapple filling.
Beat the butter at medium speed with an electric mixer until creamy; Gradually add sugar, hit well. Add the eggs, 1 at a time, and beat until combined after each addition.

Combine 1/2 cup preserved pineapple juice and a soft drink. Add the flour to the butter mixture alternately with the juice mixture, and start and finish with the flour. Whisk at low speed until mixed after each addition. My heart’s in the extracts. Pour into ready-made cakepan.

Bake at 350 degrees for 25 to 30 minutes or until a wooden handle comes out in the middle clean. Remove from the pans immediately; Cool on wire racks.

Spread 3/4 cups of pineapple between the layers of the cake and the remaining filling over the cake. Spread cream cheese frost on the sides of the cake; Pipe limits around the top, if desired. Sprinkle with coconut. Decorations, if you wish.

For the lemon and lemon soft drink, we used 7-Up. The specific level of carbonization makes the layers rise beautifully.

Enjoy !

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