2 1/4 c. plain flour
2 c. sugar
5 eggs, separated
1 c. buttermilk
1 tsp. baking powder
1/4 tsp. salt
1 tbsp. vanilla
2 sticks butter

Cream butter, sugar and egg yolks until fluffy. Then alternately add dry ingredients with buttermilk and vanilla. Beat egg whites until stiff and fold into mixture.

Bake in three layers in 325 degree oven. When cake layers cool, stack with the following: 1 1/2 c. sugar 4 eggs 2 c. crushed pineapple, drained 1/2 c. pecans 2 c. coconut

Cream butter and sugar, add eggs one at a time beating about five minutes after each. Then add pineapple, pecans and coconut. Spread on layers. I use the drained pineapple juice on my layers before the icing.