1In large bowl, combine all ingredients & mix well. Pour into 3 greased & floured 9" round cake pans. Bake at 350* for 25-30 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pan to wire racks. Cool completely.
1 can (20 oz.) crushed pineapple, drained well.
2 cups sugar
1 pkg. (10 oz) flaked coconut
1 cup (8 oz) sour cream
1 carton (8 oz) frozen whipped topping, thawed
toasted coconut, optional
Combine the pineapple, sugar, coconut & sour cream in a bowl. Remove 1 cup to another bowl. & set aside. Place 1 cake on a serving platter, top with 1/3 of remaining pineapple mixture. Repeat layers twice. Fold whipped topping into reserved 1 cup pineapple mixture. Spread over top & sides of cake. Sprinkle with toasted coconut if desired. Must be covered & refrigerated.