Ingredients: |
Ingredients: CAKE:
1 cup butter or margarine, softened
2 cups sugar
4 eggs
3 cups sifted cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract
PINEAPPLE FILLING
1 cup sugar
3 tablespoon all-purpose flour
2 eggs, beaten
1 (8-ounce) can crushed pineapple, undrained
2 tablespoon lemon juice
1 tablespoon butter or margarine
1 teaspoon vanilla extract
SEVEN MINUTE FROSTING
1 1/2 cups sugar
1/2 cup plus 1 teaspoon cold water
2 egg white
1 tablespoon light corn syrup
Dash of salt
1 teaspoon vanilla extract
COCONUT
2 cups grated sweetened coconut, divided
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Directions: |
Directions:Cake:
1. 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.
2. 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 floverings.
3. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350 degrees 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.
Pineapple Filling:
Combine sugar and flour in a small saucepan; add remaining ingredients. Cook over medium heat, stirring constantly, until thickened (about 3 minutes). Cool
Seven-Minute Frosting:
1. Combine all ingredients except vanilla in top of a large double boiler. Beat at low speed of an electric mixer 30 seconds or until blended.
2. Place over boiling water; beat constantly on high speed 7 minutes or until peaks form. Remove from heat. Add vanilla; beat 2 minutes or until frosting is thick enough to spread.
Assemble Cake:
Spread 1 layer with half of pineapple filling; sprinkle 1/2 cup coconut over filling. Repeat with next layer. Spread seven-minute frosting on top and sides of cake, and sprinkle with remaining coconut. |
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