Instructions

1. Cake:
2. 1 stick butter room temp.
3. 1/2 cup crisco
4. 2 cups sugar
5. 5 egg yolks (beat the whites seperately)
6. 1 teaspoon baking soda
7. 2 cups flour
8. 1 cup buttermilk
9. 1 teaspoon rum extract
10. 3 1/3 ounces flaked coconut
11. 1 small can crushed pineapple, drained
12. 5 egg whites, beat stiff
13. Cream butter and crisco. Add sugar and beat till smooth. Add yolks one at a time. Sift flour and soda and add to creamed mixture alternately with buttermilk. Stir in rum flavoiring, coconut and pineapple. Gently fold in beaten egg whites. Pour into 3 greased and floured 9″ cake pans. Bake 350 for 25 – 35 minutes
14. Filling:
15. 1 Tablespoon flour
16. 1/4 cup sugar
17. 1 small can crushed pineapple in it’s own juice
18. Combine in a small saucepan all ingredients. cook until thick – stirring constantly. cool completely before using. Spread in between cake layers.
19. Icing:
20. 1 -8 ounce package cream cheese, room temp
21. 4-6 cups confectioners sugar (depending on how stiff you want it)
22. 1/2 stick butter
23. 1 teaspoon rum extract
24. Mix cream cheese, butter and extract, add confectioners sugar till the consistency you want it to be.
25. Frost sides and top of cake, then I usually top the cake with more coconut.