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Recipe Summary

Yield:
one 2-layer cake
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Ingredients

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Directions

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  • Cream butter; gradually add 1 cup sugar, beating well. Add egg yolks; beat well. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Pour batter into 2 greased and floured 8-inch round cake pans; set aside.

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  • Beat egg whites (at room temperature) until foamy. Gradually add 3/4 cup sugar, one tablespoon at a time, beating until stiff peaks form Add coconut; stir well. Spread meringue mixture over cake batter, sealing to edge of cake pan. Bake at 325° for 30 to 35 minutes or until meringue is lightly browned. Cool in pans 10 minutes; gently remove layers from pans, and let cool completely.

  • Place first layer on serving plate, meringue side up. Place second layer on top of first, meringue side down.

  • Beat whipping cream until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. Fold in pineapple. Spread whipped cream over top of cake and around lower edge of cake.

Source

Oxmoor House Homestyle Recipes