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" Grease three 9-inch round cake pans; line bottoms of pans with waxed paper. Preheat oven to 375 degrees F. Into 2-cup measuring cup, drain crushed pineapple. Add enough water to pineapple juice in cup to equal 1 1/2 cups liquid. Reserve crushed pineapple. In small bowl, with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, gradually add 3/4 cup sugar, 2 tablespoons at a time, beating until sugar dissolves and whites stand in stiff peaks. Set aside. In large bowl, with same beaters and with mixer at low speed, beat margarine or butter and 1 1/4 cups sugar until blended, constantly scraping bowl with rubber spatula. Increase speed to high; beat until light and fluffy, about 10 minutes. Reduce speed to low; add cake flour, baking powder, salt, pineapple extract, crushed pineapple, and pineapple-juice mixture. Increase speed to medium; beat 2 minutes, occasionally scraping bowl. Carefully fold beaten egg whites into flour mixture. Spoon batter into pans. Stagger cake pans on 2 oven racks so layers are not directly on top of one another. Bake cakes about 25 minutes or until toothpick inserted in center of cake comes out clean, rotating pans between upper and lower racks halfway through baking time. Cool cake layers in pans on wire racks 10 minutes. Loosen cake edges from pans. Remove cake layers from pans; discard paper. Cool completely on racks. Prepare Fluffy White Frosting (see below). Place 1 cake layer, rounded-side down, on cake plate; spread with 3/4 cup frosting; sprinkle with 1/3 cup coconut. Top with second cake layer, rounded-side up. Spread with frosting and coconut as above. Top with remaining cake layer, rounded-side up. Spread top and side of cake with remaining frosting. Decorate cake with remaining coconut. Garnish platter with lemon leaves. Refrigerate cake if not serving right away. Fluffy White Frosting: In 1-quart saucepan, with fork or wire whisk, mix 2/3 cup milk and 3 tablespoons all-purpose flour until smooth. Over medium heat, cook until mixture boils and thickens, stirring constantly; boil 1 minute. Remove saucepan from heat; cool slightly. In small bowl, with mixer at low speed, beat 3/4 cup margarine or butter (1 1/2 sticks), softened, 1/2 cup sugar, and 1/2 cup shortening until blended. Increase speed to high; beat until light and fluffy. Reduce speed to low; gradually add cooled milk mixture and 1/2 teaspoon coconut extract. At high speed, beat until frosting is very light and fluffy and resembles whipped cream and no sugar granules remain."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4521/fluffy-pineapple-coconut-cake-452/?src=shelter_footer>