1 c. butter
2 c. sugar
4 lg. egg yolks
3 c. all purpose flour
2 tsp. baking powder
1 c. milk
4 egg whites
1 tsp. vanilla
Cooked pineapple, to spread between layers of cake
Marshmallow icing

In bowl cream together 1 cup butter. Add sugar gradually. Add egg yolks, beat thoroughly. Sift flour and baking powder. Add alternately with milk. Beat until stiff: egg whites and vanilla. Fold into batter. Bake in three 9 inch cake pans, well greased and floured at 375 degrees for 25 minutes. Put cooked pineapple between the layers and frost with marshmallows icing.

ICING:

1 1/3 c. sugar
1/2 c. cold water
1 tbsp. white corn syrup
2 egg whites
6 cut up marshmallows or 12 small
Coconut (enough to sprinkle on top and sides of cake)

Cook together in saucepan: sugar, water, and corn syrup until mixture forms a soft ball when tested, 238 degrees. Beat egg whites until stiff, add marshmallows. Pour over hot syrup very slowly, beating constantly. Add vanilla and beat until right consistency for spreading on layers and top of cake. Sprinkle with moist coconut.