1 (18.75 ounce) can crushed pineapple, drained
1 1/2 cups pineapple juice
1 (15 ounce) can sweetened condensed milk
1 (6 ounce) can crushed pineapple-apple pie filling
3 eggs
1 cup buttermilk
2 cups white sugar
2 cups all-purpose flour
1 teaspoon baking powder
2 cups vegetable oil
1 cup water
1/2 cup pearl sugar
3 cups flaked coconut
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, combine pineapple juice, condensed milk, pineapple pie filling and eggs. Mix together. Fold in buttermilk and sugar. Pour batter into prepared pans.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool in pan juices before filling and filling with oil. Beat in water and pearl sugar. Pour filling into cake.
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