1/2 c. shortening
3 eggs
1 1/4 c. sugar
1 tsp. vanilla
2 1/2 c. cake flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1 c. milk

Cream shortening, add sugar, slowly, beating well. Add unbeaten eggs, one at a time, beating well after each egg is added. Add vanilla. Sift together dry ingredients and add alternately with milk to first mixture. Bake in 3 layers in moderate oven at 375 degrees for about 35 minutes.

FILLING:

1 can crushed pineapple (sm.)
1 can Baker's coconut
3 unbeaten egg whites
2 c. sugar
9 tbsp. cold water
1 tsp. vanilla
1/2 tsp. baking powder

Place sugar, water and egg whites in top of double boiler. Place over boiling water and beat with egg beaten 7 minutes or until thick. Remove from fire, add flavoring. Beat until thick, add baking powder. Continue to beat until thick enough to spread without running between cake. Add coconut and pineapple on top and sides of cake and sprinkle with coconut.