This cake was the grand prize winner in the 1996 Soul Food Cooking Contest, and the credit goes to Marquetta Windham of Moss Point, Ms. Make it any time, but if you make it for Easter, tint the coconut green for a special touch. Throw the coconut in a Zip-loc bag with a few tablespoons of water and a few drops of green food color, and shake, shake, shake.

Cake
1 1/2	cups	butter
2	cups	sugar
4		eggs
3	cups	baking flour
1	tablespoon	baking powder
1 1/2	cups	milk
1	teaspoon	vanilla extract
1	teaspoon	butternut extract

• Cream butter and sugar. Add eggs one at a time until creamy.
• Mix flour and baking powder, then sift. Add flour mixture, alternating with milk, beginning and ending with flour. Blend until creamy.
• Add extracts.
• Pour into three 8-inch greased and floured pans. Bake at 350 degrees for about 20-25 minutes.

FILLING
1	large can	crushed pineapple
1	cup	sugar

• Mix pineapple and sugar.
• Bring pineapple mixture to a boil. Reduce heat and cook until syrupy.
• Let the mixture cool and then spread between cake layers.

FROSTING
1	box	confectioner's sugar
1	pkg (8 oz.)	cream cheese
1/2	cup	margarine
1	teaspoon	coconut flavor
3	tablespoons	milk

• Mix ingredients together until smooth and creamy.
• Spread on cake and top with coconut flakes.