2 cups sugar
6 rounded tablespoons flour
1 (15.5-ounce) can crushed pineapple (with juice)
Juice of one lemon
Juice of one orange
1 cup boiling water
1 grated coconut (or 1 12-ounce package frozen coconut)
Thoroughly mix sugar and flour. Add pineapple (juice included), lemon and orange juices, and cook over low heat until well blended. Add boiling water and cook until thick and clear.
Reserve 1/2 cup coconut for cake batter, and add the rest of the coconut to the filling mixture.
Chill the filling for a few hours or make it the day before the cake is baked so that it will be well chilled and thickened before icing the cake.
1 cup butter
2 cups sugar
5 large eggs (beaten separately)
1 cup milk
3 1/4 cups cake flour
3 teaspoons baking powder
1 tablespoon vanilla
Reserved 1/2 cup coconut
1/4 cup marashino cherries, chopped
1/4 cup chopped nuts
1/4 cup crystalized pineapple, chopped
Cream butter and sugar together until light and fluffy. Add well beaten egg yolks. Alternately, add milk with flour and baking powder. Add vanilla. Carefully fold in stiffly beaten egg whites.
Grease and flour 3 8-inch cake pans. Put 2/3 of the batter into two of the pans.
To the remainder of the batter, add the reserved 1/2 cup coconut, 1/4 cup marashino cherries, 1/4 cup nuts, and 1/4 cup crystalized pineapple.
Bake at 375 about 20 to 30 minutes or until a toothpick inserted comes out dry. Cool thoroughly and frost using the filling mixture. Use the fruit layer as the center layer. This layer may need more cooking than the other two.