Coconut-Pineapple Cake

• 1 c. butter or margarine, softened
• 2 c. sugar
• 5 eggs
• 3 c. sifted Softasilk cake flour or choice
• 1 tsp. baking powder
• 1 c. milk
• 1 tsp. vanilla extract
• 2 c. grated coconut

1. Cream butter; gradually add sugar.
2. Beat well at medium speed on electric mixer.
3. Add eggs, one at a time; beat well after adding each.
4. Combine flour and baking powder; add to creamed mixture alternating with milk; begin and end with flour.
5. Mix after adding each.
6. Stir in flavoring.
7. Pour batter into three greased and floured 9-inch round cake pans.
8. Bake at 350u0b0 for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
9. Cool in pans 10 minutes.
10. Remove from pans and cool.
11. Spread one layer with half of pineapple filling.
12. Sprinkle 1/3 cup coconut over filling. Repeat with the next layer.
13. Spread frosting on top and sides of cake and sprinkle with remaining coconut.

butter, sugar, eggs, softasilk cake, baking powder, milk, vanilla extract, grated coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242537 (may not work)