Coconut pineapple cake(corrected)

 
                           Coconut Pineapple Cake (Corrected)
 
 Recipe By     : Submitted by Carolyn Cloe
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CAKE:
    1      cup           Butter or margarine -- , softened
    2      cups          Sugar
    4                    Eggs
    3      cups          Cake flour -- , sifted
    1      Tbsp          Baking powder
      1/4  tsp           Salt
    1      cup           Milk
    1      tsp           Vanilla extract
    1      tsp           Almond extract
                         Pineapple Filling -- (see below)
    2      cups          Coconut, grated -- (divided)
                         Seven-Minute Frosting -- (see below)
 					
                         PINEAPPLE FILLING:
    1      cup           Sugar
    3      Tbsp          All-purpose flour
    2                    Eggs -- , beaten
    1      8-oz. can     Crushed pineapple -- , undrained
    2      Tbsp          Lemon juice
    1      Tbsp          Butter or margarine
    1      tsp           Vanilla extract
 					
                         SEVEN-MINUTE FROSTING:
    1 1/2  cups          Sugar
      1/4  cup           Cold water -- (+1 Tbsp.)
    2                    Egg whites
    1      Tbsp          Light corn syrup
                         Dash of salt
    1      tsp           Vanilla extract
 
 CAKE:
 Cream butter; gradually add sugar, beating well at medium speed of an
 electric mixer. Add eggs, one at a time, beating well after each addition.
 
 Combine flour, baking powder, and salt; add to creamed mixture alternately
 with milk, beginning and ending with flour mixture. Mix after each
 addition. Stir in flavorings.
 
 Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350F
 for 25 to 30 minutes or until a wooden pick inserted in center comes out
 clean. Cool in pans 10 minutes; remove from pans, and cool completely.
 
 Spread 1 layer with half of Pineapple Filling; sprinkle 1/3 cup coconut
 over filling. Repeat with next layer. Spread Seven-Minute Frosting on top
 and sides of cake, and sprinkle with remaining coconut. Yield: one 3-layer
 cake.
 
 PINEAPPLE FILLING:
 Combine sugar and flour in a small saucepan; add remaining ingredients.
 Cook over medium heat, stirring constantly, until thickened (about 2
 minutes). Cool. Yield: 1 1/3 cups.
 
 SEVEN-MINUTE FROSTING:
 Combine all ingredients except vanilla in top of a large double boiler.
 Beat at low speed of an electric mixer 30 seconds or just until  blended.
 
 Place over boiling water; beat constantly on high speed 7 minutes or until
 stiff peaks form. Remove from heat. Add vanilla; beat 2 minutes or until
 frosting is thick enough to spread. Yield: 4 1/4 cups.
 
 To prepare coconut:  Carefully pierce eyes of coconut with screwdriver or
 ice pick; drain liquid. Place coconut in pan. Heat at 350F for 15 to 30
 minutes or until cracks appear. Remove from oven; cool. Tap with hammer to
 open. Pare off dark skin with vegetable peeler.
 
 Recipe from March 1989 Southern Living Magazine, p. 89
 Recipe by Susan Todd, Shreveport, Louisiana
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : A picture of this recipe on the magazine cover caught my eye as I
 was decluttering magazines this morning, so I decided to submit it for my
 "delurking" recipe. It looks "to die for" -- wish I could submit a picture.
  The writeup says that when Susan Todd worked for the Cooperative Extension
 Service in Fort Worth, an older lady who was an excellent cook gave her the
 recipe. She said "There's no tellin' how old it is."
 
 Personally, I would just used flaked coconut from the bag.