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

1. 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.
   
   
2. 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.
   
   
3. 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.
   
   
4. 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.
   
   
5. 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.
   
   
6. 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.
   
   
7. 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.
   
   
8. To prepare coconut: Carefully pierce eyes of coconut with screwdriver or ice pick; drain liquid. Place coconut in pan.
9. 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.