*  Exported from  MasterCook  *

                          Coconut Pineapple Cake (Corrected)

Recipe By     : Susan Todd, Shreveport, Louisiana
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cake:
   1      c             Butter -- softened
   2      c             Sugar
   4                    Eggs
   3      c             Cake flour -- sifted
   1      tb            Baking powder
     1/4  ts            Salt
   1      c             Milk
   1      ts            Vanilla extract
   1      ts            Almond extract
                        Pineapple Filling (see below)
   2      c             Coconut -- grated, divided
                        Seven-Minute Frosting (see below)
                        Pineapple Filling:
   1      c             Sugar
   3      tb            All-purpose flour
   2                    Eggs -- beaten
   8      oz            Can crushed pineapple -- undrained
   2      tb            Lemon juice
   1      tb            Butter
   1      ts            Vanilla extract
                        Seven-Minute Frosting:
   1 1/2  c             Sugar
     1/4  c             Water -- +1 tb, cold
   2                    Egg whites
   1      Tbsp          Light corn syrup
   1      ds            Salt
   1      ts            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" round cakepans. Bake at
350°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 1/3 cup
coconut over filling. Repeat with next layer. Spread Seven-Minute
Frosting on top and sides of cake, and sprinkle with remaining
coconut.

Yield: 1 three-layer cake

Pineapple Filling:

Combine sugar and flour in a small saucepan; add remaining
ingredients. Cook over medium heat, stirring constantly, until
thickened (about 2 minutes). Cool.

Yield: 1-1/3 cups filling

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 frosting is thick enough to spread.

Yield: 4-1/4 cups frosting

To Prepare Coconut:

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

Posted by: Carolyn Cloe

Recipe FROM: Southern Living Magazine, Mar, 1989, p. 89


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