1/2 cup butter, softened
1 cup sugar
4 eggs, separated
2 cups flour
3/4 cup milk
3/4 cup sugar
1 cup flaked coconut
1 cup whipping cream
1/2 cup sugar
8oz can crushed pineapple, well drained
Cream butter, gradually add 1 cup sugar, beating well. Add egg yolks; beat well. Add the flour alternately with the milk; beginning and ending with the flour. Pour the batter into 2 greased and floured 8 inch round cake pans. Set aside.
Beat room temp egg whites until foamy, gradually add 3/4 cup sugar, 1 Tbls at a time.
Beat until stiff peaks form. Add the coconut stirring well. Spread the meringue over the batter, sealing to the edge of the pans. Bake 325 for 30-35 minutes or until meringue is lightly brown.. cool in pan for 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 the whipping cream until foamy; gradually add the 1/2 cup sugar, beating until stiff peaks form, Fold in the pineapple. Spread on the top and around the bottom edge of the cake.
Not a NESTLÉ®-tested recipe.