Combine 2 1/4 cups self rising flour, 1 1/2 cup sugar, 2/3 cup Crisco, 2 eggs, 1 cup milk, 1 1/2 teaspoon vanilla, and 3/4 teaspoon butter flavoring. Turn into three 8 inch layer pans, that have been greased and floured. Bake at 350 degrees for 30 minutes.

In saucepan, combine 1 large can crushed pineapple in heavy syrup, 3 tablespoons cornstarch, 1/3 cup sugar, 2 tablespoons lemon juice, and 1 tablespoon butter. Cook until thickened. Cool. Then spread between cake layers.

In double boiler, combine 2 egg whites, 1 1/2 cups sugar, 1/3 cup water, and 2 tablespoons light corn syrup. Cook 7 minutes, beating constantly with electric mixer. Add 1 teaspoon vanilla. Beat until glossy. Spread on filled cake and sprinkle generously with coconut.