Coconut Pineapple Cake

Directions

CAKE: Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.

Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.

Mix after each addition.

Stir in flavorings.

Pour batter into 3 greased and floured 9-inch round cakepans.

Bake at 350℉ (180℃) F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans 10 minutes; remove from pans, and cool completely.

Spread 1 layer with half of Pineapple Filling; sprinkle ⅓ cup coconut over filling.

Repeat with next layer.

Spread Seven-Minute Frosting on top cake.

PINEAPPLE FILLING: Combine sugar and flour in a small saucepan; add remaining ingredients.

Cook over medium heat, stirring constantly, until thickened (about 2 SEVEN-MINUTE FROSTING: Combine all ingredients except vanilla in top of a large double boiler.

Beat at low speed of an electric mixer 30 seconds or just until blended.

Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form.

Remove from heat.

Add vanilla; beat 2 minutes.

To prepare coconut: Carefully pierce eyes of coconut with screwdriver or ice pick; drain liquid.

Place coconut in pan.

Heat at 350℉ (180℃) F for 15 to 30 minutes or until cracks appear.

Remove from oven; cool.

Tap with hammer to open.

Pare off dark skin with vegetable peeler.