Coconut Pineapple Cake

Coconut Pineapple Cake

Cake:
1 1/2 cups sugar
1/2 cup shortening
1/2 cup butter
4 eggs
2 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups buttermilk
1 tsp. vanilla extract

Frosting:
3 egg whites
2 cups sugar
1/4 tsp. salt
1/2 cup water
1 tbsp. light corn syrup
1 tsp. vanilla extract

Topping:
1 can (20 oz.) crushed pineapple
1 bag (14 oz.) flaked coconut

For cake: Cream sugar with shortening and butter. Add eggs, one at a time, beating well after each.
Sift flour, baking powder, soda and salt together. Add alternately with buttermilk. Add vanilla. Beat until well-mixed. Bake in 3 (9-inch) greased and floured cake pans at 350 degrees for 30 minutes. Cool 10 minutes in pans and turn out onto cake racks.
Meanwhile, prepare frosting. Combine egg whites, sugar, salt, water and corn syrup in top of double boiler. Beat over boiling water until mixture stands in soft peaks, 7 to 9 minutes. Remove from heat. Add vanilla and beat until very thick.
To assemble cake, poke holes in each layer and spread with pineapple. Spread icing over the pineapple and top each layer with coconut. After the cake is stacked, cover sides and top with icing and coconut.

Makes 16 servings