1 c. Crisco5 eggs3 c. cake flour2 1/2 c. sugar1 tsp. baking powder1 tsp. vanilla flavoringCream together Crisco and sugar. Add eggs, one at a time. Add baking powder to cake flour, then add to Crisco and sugar mixture. Mix well. Add 1 teaspoon vanilla flavoring. Bake in three 9-inch cake pans at 350 degrees for 25-30 minutes. Cool.PINEAPPLE FILLING:1 can crushed pineapple1 tsp. butterSweeten to taste with brown sugarPlace in 1 1/2 quart saucepan and cook 5-10 minutes. Mixture will be thin but cake will absorb the juice; punch several holes in cake with ice pick to aid in absorbing. Spread hot mixture over layers.SOUR CREAM FROSTING:1 c. sour cream10X confectioners' sugar1 tsp. butter, softened1 can coconutCombine sour cream and butter in mixer bowl. Add enough confectioners' sugar to make of spreading consistency. Spread on top and sides of cooled cake. Sprinkle with coconut.