Coconut-Pineapple Cake

 

1 cup butter or margarine, softened

1 cup milk

2 cups sugar

1 tsp. vanilla extract

4 eggs

1 tsp. almond extract

3 cups sifted cake flour

Pineapple Filling

1 tablespoon baking powder

2 cups grated coconut, divided

1/4 teaspoon salt

Seven-Minute Frosting

 

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 cake pans. 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 on wire racks.

Spread one layer with half of Pineapple Filling; sprinkle 1/3 cup coconut over filling. Repeat procedure with second layer, filling, and coconut. Place third layer on top, and spread Seven-Minute Frosting or cream cheese icing on top and sides of cake; sprinkle with remaining coconut. Yield one 3-layer cake.

Pineapple Filling:

1 cup sugar

2 tablespoons lemon juice

3 tablespoons all-purpose flour

1 tablespoon butter or margarine

2 eggs, beaten

1 teaspoon vanilla extract

1 (8-oz) can crushed pineapple, drained

 

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

 1