| How To Cook: |
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1. Make and bake 2 'Victoria' sandwich cakes 8 inches in diameter; cool.
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2. Make a fluffy white cake frosting, using pineapple juice instead of water.
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3. Cover an inverted plate with strips of waxed paper.
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4. Lay one cake layer on them and spoon over it 1 cup canned crushed pineapple; spread a thin layer of frosting over this.
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5. Put the second cake layer on, then spoon on 1 cup canned crushed pineapple.
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6. Frost the entire cake with the rest of the frosting.
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7. Sprinkle the top and sides of the cake with 1 cup flaked coconut, then decorate the top with 1 cup canned crushed pineapple, thoroughly drained.
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8. Lift cake on to clean plate.
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