1 c. butter, softened
2 c. sugar
4 eggs
3 c. sifted cake flour
1 tbsp. baking powder
1/4 tsp. salt
1 c. milk
1 tsp. vanilla
1 tsp. almond extract
Pineapple filling
2 c. grated coconut, divided
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 25-30 minutes. 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 procedure with second layer, filing and coconut. Place third layer on top and spread Seven-Minute frosting on tops and sides. Sprinkle with remaining coconut. Yield one 3-layer cake.

PINEAPPLE FILLING:

1 c. sugar
3 tbsp. all-purpose flour
2 eggs, beaten
1 (8 oz.) can crushed pineapple, undrained
2 tbsp. lemon juice
1 tbsp. butter
1 tsp. vanilla extract

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

SEVEN-MINUTE FROSTING:

1 1/2 c. sugar
1/4 c. plus 1 tbsp. cold water
2 egg whites
1 tbsp. light corn syrup
Dash of salt
1 tsp. vanilla extract

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 at 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.