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PINEAPPLE-COCONUT CAKE

4 eggs, save 3 whites
1 c. margarine
2 c. sugar
2 c. pre-sifted flour
3 tsp. baking powder
1/8 tsp. soda
1 c. buttermilk
1 tsp. vanilla

Thoroughly mix flour, baking powder and soda, set aside.
Cream margarine and sugar. Add eggs, beating well. Add flour
mixture and buttermilk alternately, beating well. Add vanilla.
Pour batter into two 9-inch (or 3 8-inch) pans that have been
lined with wax paper and sides greased. Bake at 300 degrees thirty to
thirty-five minutes or until done. Let cool. Handle layers
carefully. Ice with Pineapple-Coconut Icing.

Pineapple-Coconut Icing:
3 egg whites
2 c. sugar
1 (8 oz.) can crushed
pineapple
coconut
Beat egg whites and 1/2 cup of the sugar until stiff.
Meanwhile cook pineapple and remaining 1 1/2 cups sugar over
medium heat until it spins a thread when dropped from a spoon,
(15 minutes or so) stir constantly. Pour over egg whites and
beat until stands in stiff peaks, 7 to 10 minutes. Spread on
layers and top with coconut.