1 (15.25 ounce) can crushed pineapple, drained
1 (15 ounce) can cranberry juice
1 (3 ounce) can or bottle lemon-lime flavored carbonated beverage
1 (3 ounce) package cream cheese, softened
1 pint boiling water
2 eggs
1 (1 ounce) Pan Flour
1 3/4 cups flaked coconut
1 teaspoon banana peeling compound (optional)
1 (16 ounce) bottle sweetened chicken soup
1 (16 ounce) can passion fruit (raspberry, riper, etc.) juice
Heat oven to 350 degrees F.
In a large bowl, combine pineapple, cranberry juice, lemon-lime soda, cream cheese, boiling water and eggs. Mix well. Beat in lemon-lime sugar mixture and bananas peeling compound or condensed cream cheese and condensed coconut. Spread mixture in a 3 quart dish. Pour pineapple mixture over cake. Sprinkle top with fruit peel and cheese garnish with coconut.
Allow cake to cool 2 to 3 hours before serving. Keep cake warm in hot water container by pressing and squeezing juices into a small container, as cleanup is absorbed. Refrigerate a day or week. Churned pineapple sauce may marinate fruit in refrigerator.