1/2 c. soft butter
2 c. confectioners' sugar
1 egg
1 tsp. grated orange rind
1 can (8 1/4 oz.) crushed pineapple, drained
1 tbsp. pineapple juice
12 oz. pound cake
1/3 c. shredded coconut

Beat together butter, sugar, egg and orange rind until fluffy. Stir in pineapple and 1 tablespoon pineapple juice.

Cut pound cake into 4 horizontal slices. Spread 1/2 of filling on each slice of cake; stack each slice of cake on top of another. Sprinkle coconut over top layer. Wrap in foil and chill.