Coconut Cake With Pineapple Filling

This was our family's traditional birthday or easter cake that my mother made for us every year. It is a three layer yellow, moist cake with thick pineapple filling and seven-minute icing with sweet shredded coconut spread all over the cake. It can be a special cake for any occasion.

Steps

For the cake:.

Preheat oven 375 degrees f.

Butter and flour three 9-inch cake pans and set aside.

In a medium bowl , sift flour , baking powder and salt.

In a large bowl , cream butter and sugar , add beaten eggs , milk , and vanilla and use a hand mixer to blend together.

Add flour mixture in three batches , using mixer to incorporate all ingredients.

Pour evenly into the prepared cake pans and bake for 25 minutes.

Use a toothpick to make sure cake is done.

Remove from oven and cool on rack 5 minutes and invert cake onto rack to finish cooling.

For the pineapple filling:.

Combine ingredients , cook over medium heat , stirring constantly until thick and clear.

Cool before using.

For the icing:.

Place sugar , cream of tartar , salt , water and egg whites in the top of a double boiler.

Beat with a hand mixer for 1 minute.

Place pan over boiling water , being sure that the boiling water does not touch the bottom of the top pan.

Beat constantly on high speed with mixer fo.

Ingredients

cake flour, baking powder, salt, white sugar, butter, eggs, whole milk, vanilla extract, sugar, cornstarch, crushed pineapple in juice, cream of tartar, water, egg whites, pure vanilla extract, sweetened flaked coconut