This luscious layer cake, with its pineapple curd filling and fluffy, cloud-like frosting will put you on a pedestal!

Coconut-Pineapple Layer Cake

Cake:

1 cup butter, softened

2 cups granulated sugar

4 large eggs

3 cups sifted cake flour

1 tablespoon baking powder

1/4 teaspoon salt

1 cup milk

1 teaspoon vanilla extract

1 teaspoon almond extract

 

Pineapple Filling:

1 cup granulated sugar

3 tablespoons all-purpose flour

2 large eggs, beaten

1 (8-ounce) can crushed pineapple, undrained

2 tablespoons lemon juice

1 tablespoon butter

1 teaspoon vanilla extract

 

2 cups fresh grated coconut, divided use* (or packaged)

 

Seven-Minute Frosting:

1 1/2 cups granulated sugar

1/4 plus 1 tablespoon Cold water

2 large egg whites

1 tablespoon light corn syrup

Dash of salt

1 teaspoon vanilla extract

1. For Cake: Preheat oven to 350°F (175°C). Grease and flour 3 (9-inch) round cake pans; set aside.
2. 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.
3. 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 extracts.
4. Pour batter into prepared cake pans and bake in preheated oven 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 on wire racks.
5. For Pineapple Filling: Combine sugar and flour in a small saucepan; add remaining ingredients. Cook over medium heat, stirring constantly, until thickened, about 2 minutes. Makes about 1 1/3 cups filling.
6. Spread 1 layer with half of Pineapple Filling; sprinkle 1/3 cup coconut over filling. Repeat procedure with second layer, filling and coconut. Place third layer on top and spread Seven-Minute Frosting on top and sides of cake; sprinkle with remaining coconut.
7. For Seven-Minute Frosting: Combine all ingredients except vanilla in top of large double boiler. Beat at low speed of an electric mixer 30 seconds or just until blended.
8. Place over boiling water; beat constantly at 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. Makes 4 1/4 cups frosting.

Makes one 3-layer cake.

*To Prepare Coconut: Carefully pierce eyes of coconut with screwdriver or ice pick; drain liquid. Place coconut in pan. Heat at 350°F (175°C) for 15 to 30 minutes or until cracks appear. Remove from oven; cool. Tap with a hammer to open. Pare off dark skin with vegetable peeler before grating.