1 1/2 c. cake flour
1 1/2 c. sugar
3 tbsp. baking powder
Pinch of salt
4 egg yolks
1/2 c. oil
1/2 c. water
1 tsp. vanilla
4 egg whites, beaten until stiff
1/4 c. pineapple juice
1/4 c. coconut cream
2 tbsp. rum

Combine flour, sugar, baking powder and salt. Beat in yolks, oil, water and vanilla. Fold in egg whites. Pour batter into 2 greased and floured 9 inch round cake pans. Bake at 350 degrees for 30 minutes. Invert onto racks; cool. Mix pineapple juice, coconut cream and rum. Spoon on top of cakes. Fill and frost with the following frosting.

FROSTING:

1 box (16 oz.) powdered sugar
6 tbsp. butter, softened
1/4 c. whipping cream
1 tsp. vanilla
1 tsp. coconut or almond extract
1/4 c. drained, crushed pineapple
1 tbsp. rum
Shredded coconut

Beat sugar, butter, cream, vanilla and extract in a large bowl. Transfer 1 cup frosting to a small bowl and stir in pineapple. Stir rum into remaining frosting in large bowl. Spread pineapple frosting between cake layers. Frost top and sides with remaining frosting. Sprinkle with coconut.