A delightful tropical cake combining the flavors of coconut and pineapple, perfect for any celebration.
Preheat your oven to 375°F (190°C) and prepare three 9-inch cake pans by greasing and flouring them.
Ensure the pans are evenly greased to prevent sticking.
In a medium bowl, sift together the cake flour, baking powder, and salt.
Sifting helps to aerate the flour, resulting in a lighter cake.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
Ensure the butter is at room temperature for easier mixing.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients.
Mix just until combined to avoid overmixing.
Divide the batter evenly among the prepared pans and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Rotate the pans halfway through baking for even cooking.
Cool the cakes in the pans for 5 minutes, then transfer to a wire rack to cool completely.
Ensure the cakes are completely cool before assembling to prevent melting the frosting.
In a saucepan, combine the crushed pineapple, cornstarch, and sugar. Cook over medium heat, stirring constantly, until thickened. Let cool.
Stir constantly to prevent lumps from forming.
In a double boiler, combine the sugar, egg whites, cream of tartar, salt, and water. Beat with a hand mixer for 7 minutes until stiff peaks form. Stir in vanilla extract.
Ensure no yolk is in the egg whites to achieve stiff peaks.
Place the first cake layer on a cake stand. Spread half of the pineapple filling on top. Repeat with the second layer and remaining filling. Top with the third layer.
Use a spatula to spread the filling evenly.
Frost the sides and top of the cake with the prepared frosting. Decorate with shredded coconut.
Press the coconut gently into the frosting to ensure it sticks.
Serve the cake and enjoy!
Slice with a sharp knife for clean cuts.
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