Coconut-Pineapple Layer Cake

For Cake: Preheat oven to 350°F (175°C). Grease and flour 3 (9-inch) round cake pans; set aside.

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 extracts.

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.

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.

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.

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.

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.