3 egg yolks
1/4 cup cold water
3/4 cup sugar
1/4 teaspoon vanilla
1/4 teaspoon lemon extract
3/4 cake flour
1/8 teaspoon salt
3 egg whites
1/4 teaspoon cream of tartar
Beat the egg yolks until thick and lemon colored. Add water and continue to beat until very thick. Gradually beat in the sugar then add the vanilla and lemon extracts. Fold in the flour (which has been sifted with the salt) a little at a time. In another bowl, beat the egg whites until foamy and add the cream of tartar. Beat until moist, glossy peaks form. Fold the egg white mixture into the egg yolk mixture. Pour the mixture into a greased 8 or 9 inch cake pan (my Grandma always uses a 9” heart shaped cake pan). Bake in a preheated 325 degree oven for about 50 minutes. Let the cake completely cool.
For the Filling:
1 cup of softened butter
2 cups of powdered sugar
Handful or two of flaked coconut
2 1/2 cups of crushed pineapple
Cream the butter and the sugar together. Add some of the pineapple and coconut- I eyeballed it, taste it as you go and you can determine the right amount.
For the Frosting:
Whip about two cups of heavy cream sweetened with a little powdered sugar until stiff peaks formed.
Toast about a cup of flaked coconut in the oven for about 7 minutes at 325.
Puree some strawberries in a food processor until smooth.
Cut the cake into two layers and fill with the heavenly filling. Frost the cake with the whipped cream. Dust with toasted coconut and drizzle with strawberry puree. Enjoy!
Credit: The Cupcake Forest