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 if desired .

This is one of my father-in-law's favorite cakes . Your family will love it too ... so good .
Heart Healthy