Pina Colada Cake

Prep : 35 minutes    Bake : 20 minutes     Makes 12 servings

1           cut butter , softened
2           cups sugar
6           eggs
1           teaspoon coconut extract
3           cups all-purpose flour
1           teaspoon baking powder
1/2        teaspoon baking soda
1           cup (8 ounces) sour cream
1           can (8 ounces) crushed pineapple , undrained
FROSTING:
1           cup butter , softened
4           cups confectioners' sugar
2           teaspoons  coconut extract
3 to 4     tablespoons water
FILLING:
1            jar (18 ounces) pineapple preserves
****Dried pineapple slices  and toasted coconut  ,  optional

1 .        In a large bowl , cream butter  and sugar until light and fluffy . Add eggs  , one 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 .
2 .      In a food processor  , cover and pulse  pineapple  until almot smooth . Stir into batter  . Transfer to  3 greased  and floured 9-inch round baking pans . Bake at 350* for 20 to 25 minutes  or until toothpick inserted  near the center  comes out clean .
3 .       Cool for 10 minutes  before removing  from pans  to wire rack  to cool completely .
4 .       For  frosting , in a large bowl  , beat butter  until fluffy . Beat in confectioners' sugar , extract and  enough water  to achieve a spreading consistency.
5 .        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  and coconut if desired .

Try it and your family , friends will fall in love  and ask you to bake it more often .