Grease bottom and sides of 3 - 9" round cakepans; line bottoms with wax paper. Grease and flour wax paper. Drain pineapple, reserving 3/4 cup juice. Remove 1/4 cup reserved juice for Cream Cheese Frosting, and reserve crushed pineapple for Pineapple Filling. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine 1/2 cup reserved pineapple juice and soft drink. Add the flour to butter mixture alternately with juice mixture, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in extracts. Pour into prepared cakepans. Bake at 350F for25 to 30 minutes. Remove from pans immediately; cool on wire racks. Spread 3/4 cup Pineapple Filling between cake layers and remaining filling on top of cake. Spread Cream Cheese Frosting on sides of cake; pipe border around the top, if desired. Sprinkle with coconut. Garnish, if desired. Makes 1 (3-layer) cake. PINEAPPLE FILLING Stir together sugar and cornstarch in a saucepan. Stir in pineapple and 1 cup water. Cook over low heat, stirring occasionally, 15 minutes or until very thick. Cool. Makes 3 cups. CREAM CHEESE FROSTING Beat butter and cream cheese at medium speed with an electric mixture until blended. Gradually add powdered sugar, juice, and vanilla, mixing well. Makes 2 cups. NOTES : This is Southern Livings Dessert of the Year for 1997 Recipe by: Southern Living Nov./97 pag 224 Posted to MC-Recipe Digest V1 #875 by Terry Pogue on Oct 29, 1997