Pina Colada Cake

1 C butter, softened
2 C sugar
6 eggs
1 tsp coconut extract
3 C flour
1 tsp baking powder
1/2 tsp baking soda
1 C sour cream
1 Can (8 oz) crushed pineapple

Frosting:
1 C butter, softened
4 C confectionate sugar
2 tsp coconut extract
3-4 Tbls water

Filling:
1 jar pineapple preserves
Garnish optional with dried pineapple/toasted coconut

In 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 flour, baking powder, and baking soda.  Add to creamed mixture alternately with sour cream, beating well after each addition.
In a food processor, cover and pulse pineapple until almost smooth.  Stir into batter.   Transfer to 3 greased and floured 9" round pans.  Bake at 350 degrees for 20-25 min.
Cool for 10 min before removing from pans to wire racks to cool completely.

For frosting, beat butter until fluffy and beat in confectionate sugar, extract and enough water to achieve a spreading consistency.

Place one cake layer on a serving plate; spread with half of preserves.  Repeat layers and top with remaining cake layer.  Frost top and sides-- garnish as desired.

I am NOT a cake maker-- but trying.   I liked this cake-- but needed to whip batter more to make fluffier.   However, I like the heavier cake.