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 flavor
1 tsp. almond flavor
2 c. coconut

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 2 greased and floured 9 inch round cake pans.

Bake 350°F degrees for 25 to 30 minutes or until wooden toothpick 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.

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 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 flavoring

Combine all ingredients except vanilla in top of large double boiler. Beat at low speed of an electric mixer 30 seconds or until well 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. This makes 4 cups.