1 c. butter
6 eggs
2 1/2 c. flour
1/2 tsp. salt
2 c. sugar
1 c. sweet milk
2 tsp. vanilla

Cream butter and sugar, separate eggs, add yolks, one at a time. Sift flour, baking powder, and salt, add slowly with milk and beat. Add three beaten egg whites and save the other three for your icing. This makes three layers. Cook at 350 degrees for 30 minutes or until brown.

FILLING:

1 3/4 c. sugar
2 rounded tbsp. of flour
2 tbsp. lemon juice
1 tbsp. water
2 whole eggs, beaten
1 (#2) can crushed pineapple
1 c. fresh grated coconut

Cook until clear and thick. Stir real often. After you stack cake, cover with never fail icing and cover with coconut.

NEVER FAIL ICING:

1 c. sugar
1/4 tsp. cream of tartar
1/2 c. water

Boil until it spins a thread. Beat 3 egg whites until stiff and add 3 tablespoons sugar, one at a time, beating until smooth. Pour syrup over egg whites, beating as you add syrup. Last add 1/2 cup powdered sugar.