FILLING:

Prepare this first, so that it will be cool enough to spread between the cake layers:

1 lg. can crushed pineapple
1 (7 oz.) bag coconut (reserve some to sprinkle on cake top)
1 stick butter
1 c. granulated sugar
1 tbsp. cornstarch
2 egg yolks, slightly beaten

Put all ingredients together in saucepan and cook on low heat until mixture thickens.

CAKE:

1 box pineapple cake mix
2 whole eggs, plus one egg white
2 tbsp. shortening
2 tbsp. granulated sugar
1 1/3 c. water

Put all ingredients together in a bowl and beat 3 minutes with an electric mixer on medium speed. Grease and flour 3 (8") pans, divide the batter among the pans and bake 20 minutes at 350 degrees.

FROSTING:

1 box confectioners' sugar
3 oz. cream cheese
1/4 c. shortening
1/2 tsp. salt (optional)
1/2 tsp. lemon juice
1/3 c. water, or less

Put all ingredients together in a bowl and beat until fluffy. Spread on cake, then sprinkle top with remaining coconut.