Pineapple Coconut Meringue Cake
1/4 c. butter, softened
1/2 c. sugar
2 egg yolks (save the whites for the topping)
1/2 tsp. coconut flavoring
1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/2 c. shredded coconut
With a hand mixer cream butter and sugar together until fluffy. Add the egg yolks and flavoring, mix well. Combine dry ingredients and add them alternately with the milk to the creamed mixture. (Cake Method) Fold in coconut. Divide batter into two greased and floured 8 inch cake pans.
Topping:
2 egg whites
1 tsp. vanilla
1/2 tsp. coconut flavoring
1/2 c. sugar
1/2 c. shredded coconut
Using clean beaters, beat the egg whites and flavorings until soft peaks form (tips just curl over). Gradually add sugar. Beat until stiff peaks form (tips stand straight). Add coconut and just beat to mix. Drop spoonfuls of topping onto unbaked batter in pans, then carefully spread to cover. Bake in a 350 degree oven for 25-30 min. Cool in pans 10 min. Carefully remove from pans and turn meringue side up to cool. Place on rack, cool completely.
Filling:
1 c. whipping cream
2 Tbsp. powdered sugar
1/2 tsp. coconut flavoring
1 c. crushed pineapple, drained really well
(Make filling about 2 hours before you want to serve the cake.) Combine whipping cream, powdered sugar and flavoring. Beat until soft peaks form. Fold in pineapple. Place one cake, meringue side up on plate. Spread filling over top. Place second layer, meringue side up on filling. Chill in refrigerator for at least one hour, but not more than 2 hours. 10 servings.
Notes: to just make a pineapple meringue cake, eliminate coconut and coconut flavoring, replacing flavoring with vanilla in the topping and cake. You can press chopped pecans gently into the topping before baking for a pretty presentation if desired.
Jenny
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