2 c. sugar
1 c. butter
4 eggs
1 c. milk
3 c. Swandown cake flour
3 tsp. baking powder

FILLING:

2 1/2 c. sugar
1 tbsp. cornstarch
1 c. milk
1 (20 oz.) can crushed pineapple
3 tbsp. butter
1 (7 oz.) can Bakers coconut

CAKE: Beat butter and sugar to a smooth cream. Add eggs one at a time beating well after each. Sift dry ingredients together and add alternately with milk. Bake in 3 layers at 350 degrees for 25 minutes or until brown.

FILLING: Mix sugar, cornstarch, and milk together and let come to a boil, and thicken. Add butter and pineapple (juice and all) and let come to a boil. Soak into layers by punching the layers with a fork. Sprinkle with coconut - each layer and the outside.