Cream butter; gradually add sugar, beating well at medium speed of electric mixer. Add the 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 dry ingredients. Mix after each addition. Stir in flavorings. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees F. 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.
Combine sugar and flour in small saucepan. Add the remaining
ingredients. Cook over medium heat, stirring constantly, until
thickened, about 2 minutes. Cool. Yield: 1 1/3 cups.
Seven Minute Frosting
1 1/2 cups sugar
1/4 cup plus 1 tablespoon cold water
2 egg whites
1 tablespoon light corn syrup
Dash of salt
1 teaspoon vanilla extract
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 350 degrees F. 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.