1 c. Crisco
5 eggs
3 c. cake flour
2 1/2 c. sugar
1 tsp. baking powder
1 tsp. vanilla flavoring

Cream together Crisco and sugar. Add eggs, one at a time. Add baking powder to cake flour, then add to Crisco and sugar mixture. Mix well. Add 1 teaspoon vanilla flavoring. Bake in three 9-inch cake pans at 350 degrees for 25-30 minutes. Cool.

PINEAPPLE FILLING:

1 can crushed pineapple
1 tsp. butter
Sweeten to taste with brown sugar

Place in 1 1/2 quart saucepan and cook 5-10 minutes. Mixture will be thin but cake will absorb the juice; punch several holes in cake with ice pick to aid in absorbing. Spread hot mixture over layers.

SOUR CREAM FROSTING:

1 c. sour cream
10X confectioners' sugar
1 tsp. butter, softened
1 can coconut

Combine sour cream and butter in mixer bowl. Add enough confectioners' sugar to make of spreading consistency. Spread on top and sides of cooled cake. Sprinkle with coconut.