Coconut Pineapple Cake

• 1 c. butter (at room temperature)
• 2 c. sugar
• 3 c. sifted cake flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 4 eggs (at room temperature)
• 1 c. milk
• 1 tsp. vanilla
• 1/2 tsp. almond extract
• 1 c. flaked coconut

1. Cream butter.
2. Gradually add sugar, creaming until light and fluffy.
3. Sift flour with baking powder and salt.
4. Add eggs one at a time to creamed mixture, beating well after each addition.
5. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth.
6. Add coconut and blend until smooth. Pour batter into three 9-inch layer pans lined on bottom with wax paper and greased and floured on sides.
7. Bake at 350u0b0 for 25 to 30 minutes.
8. Cool in pans 10 minutes, then turn out and cool on racks.
9. While cake layers are cooling, prepare Crushed Pineapple-Coconut Filling and Seven Minute Frosting.

butter, sugar, cake flour, baking powder, salt, eggs, milk, vanilla, almond extract, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=687433 (may not work)