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 23 cm round cakepans. Bake at 180ºC 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 one third cup coconut over filling. Repeat with next layer. Spread Seven-Minute Frosting on top cake.

PINEAPPLE FILLING: Combine sugar and flour in a small saucepan; add remaining ingredients. Cook over medium heat, stirring constantly, until thickened (about 2 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 To prepare coconut: Carefully pierce eyes of coconut with screwdriver or ice pick; drain liquid. Place coconut in pan. Heat at 180ºC 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.

Recipe from March 1989 Southern Living Magazine, p. 89 Recipe by Susan Todd, Shreveport, Louisiana