Pineapple Layer Cake with Pineapple Filling and Fluffy Meringue Frosting
Makes one 8-inch double layer cake
This is a very old cake recipe that came from my mother. It takes a little extra work, but is well worth it to present a different and festive dessert for a special occasion or potluck. Cooked frostings were very popular back in the day, and it really complements the pineapple flavor in this cake since it is lighter than a buttercream frosting. However, you can use a different icing. I list the coconut as optional only for people who, like me, do not care for it. Otherwise, it is a beautiful embellishment for this cake.
- 2-1/4 cups sifted cake flour
- 1-1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup shortening, preferably non-hydrogenated
- 1 cup unsweetened pineapple juice
- 2 medium eggs, room temperature, unbeaten
- 1/4 cup cake flour
- 2/3 cup granulated sugar
- 1/8 teaspoon salt
- 4 tablespoons crushed pineapple
- 2 tablespoons water
- 5/8 cup (1/2 cup plus 2 tablespoons) unsweetened pineapple juice
- 2 tablespoons fresh lemon juice
- 2 medium egg yolks, room temperature, lightly beaten
- 2 cups granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 cup water
- 2 teaspoons light corn syrup
- 1/8 teaspoon salt
- 2 medium egg whites, room temperature
- 1-1/2 teaspoons vanilla
- 1-1/2 cups flaked coconut (optional decoration)
For the cake, preheat oven to 350° F. Grease two 8-inch round cake pans. Be certain that all ingredients are room temperature. Sift together the dry ingredients. Add shortening and 2/3-cup of the pineapple juice. Beat at low to medium speed for 2 minutes. Add the remaining 1/3-cup juice and the eggs. Beat for 2 additional minutes. Pour batter into prepared pans. Bake for 25-30 minutes or until cake tester inserted in center comes out clean. Remove from oven to cooling racks. Cool for 10 minutes. Remove cakes from pans and cool completely on racks.
Meanwhile make the filling. Mix flour, sugar and salt in top of a double boiler. Add water. Blend until smooth. Blend in pineapple and lemon juices. Cook over hot water until smooth. Add some of the hot mixture to the egg yolks and blend well. Then add the egg mixture to the hot mixture. Cook slowly until thick. Cool thoroughly.
For the frosting, place sugar and water in a heavy saucepan over low heat. Add corn syrup. Stir until sugar dissolves. Cook until mixture forms a soft ball when dropped in cold water (234-240° F on a candy thermometer). Add salt and cream of tartar to egg whites. Beat until stiff. Gradually add syrup to egg whites, beating constantly. Add vanilla. Beat until mixture is cool and stands in peaks.
To assemble, place one cake layer on cake dish. Spread top with filling to within 1/2-inch of edges. Place second layer on top of first. Spread frosting on sides of cake, then on top. Sprinkle coconut on cake and press lightly into frosting.