Ingredients

Makes one double-layered 9 inch round cake

　　

For cake layers

2 1/3 cups cake flour (not self-rising)

　　2 1/2 teaspoons baking powder

　　1/2 teaspoon salt

　　1 cup milk

　　1 1/2 teaspoons vanilla extract

　　2 sticks (1 cup) unsalted butter, softened

　　1 1/2 cups sugar

　　5 large eggs, beaten lightly

　　

For filling

a 28-ounce can crushed pineapple in unsweetened juice

　　1 tablespoon cornstarch

　　a rounded 1/4 cup sugar

　　

For seven-minute frosting

2 large egg whites

　　1 1/2 cups sugar

　　1/2 cup water

　　1 tablespoon light corn syrup

　　1 teaspoon vanilla extract

　　2 2/3 cups sweetened flaked coconut (a 7-ounce bag), toasted golden and cooled

　　

Make cake layers:

Step 1

Preheat oven to 350°F. Line bottoms of 2 buttered 9- by2-inch round cake pans with rounds of wax paper. Dust pans with flour, knocking out excess.

　　

Step 2

Into a bowl sift together flour, baking powder, and salt. In a glass measuring cup stir together milk and vanilla. In a bowl with an electric mixer on medium speed cream butter 1 minute and add sugar in a steady stream, beating until light and fluffy, about 4 minutes, scraping bowl occasionally. Beat in eggs, a little at a time, beating well after each addition, until pale and fluffy. Stir in flour mixture in 4 batches alternately with milk, beginning and ending with flour mixture and stirring after each addition until batter is smooth.

　　

Step 3

Divide batter between pans, smoothing tops, and bake in middle of oven until a tester inserted in center comes out clean, about 30 minutes. Cool cake layers in pans on racks 10 minutes. Run a thin knife around edge of each pan and invert cake layers onto racks. Remove wax paper carefully and cool cake layers completely. Cake layers may be made 5 days ahead and frozen, wrapped in plastic wrap and foil. Thaw cake layers in refrigerator 1 day before proceeding with recipe.

　　

Make filling:

Step 4

In a heavy saucepan stir together filling ingredients until cornstarch is dissolved. Bring mixture to a boil, stirring constantly, and simmer, stirring, 3 minutes. Cool filling completely. Filling may be made 3 days ahead and chilled, covered.

　　

Assemble cake layers and filling:

Step 5

With a long serrated knife halve each cake layer horizontally. Stack cake layers on a cake plate, spreading filling between layers.

　　

Make frosting:

Step 6

In a double boiler or in a large metal bowl with a hand-held electric mixer beat together all frosting ingredients except vanilla until combined. Set mixture over a saucepan of boiling water and beat on high speed until it holds stiff, glossy peaks, about 7 minutes. (Depending on mixer and weather this may take longer than 7 minutes.) Remove double boiler or bowl from heat and beat in vanilla. Beat frosting until cooled and spreadable.

　　

Step 7

Spread top and side of cake with frosting and coat cake with coconut.