1 can (3 1/2 oz) flaked coconut or 1 cup fresh grated coconut
How to make it
Preheat oven to 350 degrees.Grease bottom of two 9-inch round cake pans. Line pans with greased and floured wax paper.
Combine flour, sugar, baking powder, salt, shortening, 3/4 cup milk, vanilla, coconut extract, pineapples, in a large bowl; beat well to blend.
Add remaining milk and eggs whites. Mix. Pour into pans. Bake for 25-30 min.
Cream butter until light and fluffy. Gradually add half the sugar, beat well between additions. Mix, egg, salt, vanilla, and coconut extract. Alternatively add remaining sugar with cream, beat until smooth. Frost cake and sprinkle with coconut flakes.