1.  Preheat oven to 400°.  Grease and flour 4 (9-inch) round cake pans.

2.  Beat first 7 ingredients at medium speed with an electric mixer until well blended.  Add extract, beating well.  Add eggs, 1 at a time, beating until blended after each addition.  Stir in flaked coconut.  Pour batter into prepared pans.

3.  Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean.  Let cool in pans on wire racks 10 minutes.  Remove from pans to wire racks, and cool completely (about 1 hour).

4.  Meanwhile, reduce oven temperature to 350°.  Arrange coconut shavings in a single layer in a shallow pan.  Bake, stirring occasionally, 8 to 10 minutes or until toasted.

5.  Spread Pineapple Filling and  frosting between layers of cake. leaving a 1-inch border.  Spread Cream Cheese Frosting on top and sides of cake.  Sprinkle toasted coconut on top of cake, pressing gently to adhere.  Makes 12 servings.