Dried pineapple slices and toasted sweetened shredded coconut, optional
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.
In a food processor, cover and pulse pineapple until almost smooth. Stir into batter. Transfer to three greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners’ sugar, extract and enough water to achieve a spreading consistency.
To assemble, place one 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 slices and coconut if desired.