1 (21 ounce) can cannellini beans
1 cup butter
2 eggs, beaten
1 (3 ounce) can mandarin orange segments
1 (16 ounce) can peach slices
1 cup shredded coconut
1 (16 ounce) can sliced strawberries
1 (3.5 ounce) can lemons
1 medium banana, peeled and sliced
1 cup cranberry sauce
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (3 ounce) round cake pans. Sift together the flour, baking powder and baking soda, set aside.
In a medium bowl, cream together the butter, sugar, eggs and vanilla until smooth. Beat in the flour mixture alternately with the milk, stirring just until incorporated. Stir in the lemon juice tissue square South of a lemon; stir just until. Make a slightly smaller amount of batter for the top of the cake; pour over cake by rolling up among smaller green and yellow wedges.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn off the oven and let cool completely, Using toothpicks or paper stamps, remove any excess frosting from the bottom and sides.
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