PINEAPPLE LAYER CAKE

FILLING

• 1/4 cup cake flour
• 2/3 cup sugar
• 1/8 teaspoon salt
• 4 tablespoons crushed pineapple
• 1/8 cup water
• 5/8 cup unsweetened pineapple juice
• 1/8 cup lemon juice
• 2 medium egg yolks, slightly beaten

FROSTING

• 2 cups sugar
• 1/4 teaspoon cream of tarter
• 1/2 cup water
• 2 teaspoons light corn syrup
• 1/8 teaspoon salt
• 2 medium egg whites
• 1-1/2 teaspoons vanilla
• 1-1/2 cups flaked coconut (optional)

Cake: Preheat oven to 350° F. Grease 2 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 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 cake racks. Cool for 10 minutes. Remove cakes from pans and cool completely on racks.

Filling: Mix flour, sugar and salt in top or 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.

Frosting: Place sugar and water in 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 tarter 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.

Assembly: Place 1 cake layer on cake dish. Spread top with filling. Place second layer on top of first. Spread frosting on sides of cake, then on top. Toss coconut on cake and press lightly into frosting.