Recipe By : Susan Todd, Shreveport, Louisiana
Serving Size : 12 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
1 c Butter -- softened
2 c Sugar
4 Eggs
3 c Cake flour -- sifted
1 tb Baking powder
1/4 ts Salt
1 c Milk
1 ts Vanilla extract
1 ts Almond extract
Pineapple Filling (see below)
2 c Coconut -- grated, divided
Seven-Minute Frosting (see below)
Pineapple Filling:
1 c Sugar
3 tb All-purpose flour
2 Eggs -- beaten
8 oz Can crushed pineapple -- undrained
2 tb Lemon juice
1 tb Butter
1 ts Vanilla extract
Seven-Minute Frosting:
1 1/2 c Sugar
1/4 c Water -- +1 tb, cold
2 Egg whites
1 Tbsp Light corn syrup
1 ds Salt
1 ts 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" round cakepans. Bake at
350°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.
Yield: 1 three-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 filling
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 frosting
To Prepare Coconut:
Carefully pierce eyes of coconut with screwdriver or ice pick; drain
liquid. Place coconut in pan. Heat at 350°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.
Posted by: Carolyn Cloe
Recipe FROM: Southern Living Magazine, Mar, 1989, p. 89
