- Eggs - 3
- Butter - 3/4 cup (softened)
- Granulated Sugar - 3/4 cup
- Essence of Vanilla - 1 tsp.
- Flour - 2 cups (sifted)
- Baking Powder - 3 tsp
- Crushed Pineapple - 1 small can
- Pineapple Juice - 1/2 cup (unsweetened)
- Toasted Coconut - 2 cups
- Jamaican Rum - 1/4 cup
- Whipped Topping - As desired
In a small pot combine small can crushed pineapple with 2 tbsp granulated sugar, 1 tbsp cornstarch dissolved in 2 tbsp of water and a few drops yellow food coloring. Bring to a boil, stirring often.
Set aside to cool.
Preheat oven to 350°F. Grease 2 round 9-inch baking pans and set aside. In mixing bowl, combine eggs, butter, sugar and vanilla essence. Beat with a hand mixer for about 8 minutes. Add flour, baking powder and pineapple juice and mix until just combined. Pour into baking pans and place in oven. Cake is baked when the center springs back when touched. Cool layers completely.
Sprinkle layers with rum. Sandwich with whipped topping and cooled filling. Cover entire cake with whipped topping. Sprinkle top and sides completely with toasted coconut.