Instructions: Grease bottom and sides of 3 (9-inch) round cakepans, and 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; reserve crushed pineapple for Pineapple Filling.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar; beat 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 and juice mixture alternately to butter mixture, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in extracts. Pour into pans.

Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately, and cool on wire racks.

Spread 3/4 cup Pineapple Filling between layers; spread remaining filling on top of cake. Spread Cream Cheese Frosting on sides of cake, and sprinkle with coconut.

Pineapple Filling: Stir together sugar and cornstarch in saucepan. Stir in pineapple and 1 cup water. Cook over low heat, stirring occasionally, about 15 minutes or until very thick. Cool. (Makes 3 cups).

Cream Cheese Frosting: Beat butter and cream cheese at medium speed with an electric mixer until blended. Gradually add powdered sugar, juice, and vanilla, mixing well. (Makes 2 cups)

This recipe yields 1 (3-layer) cake.

Yield: 1 cake

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