Coconut Pineapple Cake(Corrected)

CAKE: 1 cup Butter or margarine -- , softened

2 cups Sugar

4 Eggs

3 cups Cake flour -- , sifted

1 Tbsp Baking powder

1/4 tsp Salt

1 cup Milk

1 tsp Vanilla extract

1 tsp Almond extract

Pineapple Filling -- (see below) 2 cups Coconut, grated -- (divided)

Seven-Minute Frosting -- (see below) PINEAPPLE FILLING: 1 cup Sugar

3 Tbsp All-purpose flour

2 Eggs -- , beaten

1 8-oz. can Crushed pineapple -- , undrained

2 Tbsp Lemon juice

1 Tbsp Butter or margarine

1 tsp Vanilla extract

SEVEN-MINUTE FROSTING: 1 1/2 cups Sugar

1/4 cup Cold water -- (+1 Tbsp.)

2 Egg whites

1 Tbsp Light corn syrup

Dash of salt 1 tsp Vanilla extract

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 350F 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 1/3 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 or until

To prepare coconut: Carefully pierce eyes of coconut with screwdriver or ice pick; drain liquid. Place coconut in pan. Heat at 350F 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.

Recipe from March 1989 Southern Living Magazine, p. 89 Recipe by Susan Todd, Shreveport, Louisiana