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
|
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. |