1/2 c. butter
1/4 tsp. salt
2 1/2 c. sifted cake flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. almond extract
1 1/2 c. sugar
3 eggs, separated
1 c. canned pineapple juice
Pineapple Custard Filling (see below)

Cream butter and 1 cup sugar until very light; add beaten egg yolks. Alternately add sifted dry ingredients with pineapple juice and almond extract, beating thoroughly after each addition. Beat egg whites until stiff and beat in remaining 1/2 cup sugar gradually, beating until white are stiff and glossy. Fold into batter.

Bake in 3 greased, waxed-paper lined 9-inch layer pans at 375 degrees for 25 to 30 minutes. Cool and put together with Pineapple Custard Filling. Frost with Pineapple Butter Frosting.

PINEAPPLE CUSTARD FILLING:

1/4 c. flour
1/8 tsp. salt
3/4 c. sugar

1/2 c. + 2 tbsp. pineapple juice
2 tbsp. lemon juice

Cook over direct heat stirring constantly, until thickened. Remove from heat, stir in 1 beaten egg quickly, place over hot water, and stir for 2 minutes. Add 2 tablespoons butter and 1/2 teaspoon grated lemon rid. Cool.

PINEAPPLE BUTTER FROSTING:

1/4 c. butter
1/8 tsp. salt
1 tsp. lemon extract
2 c. confectioners' sugar
3 tbsp. pineapple juice

Cream butter until fluffy; gradually work in 1 cup of the sugar. Add salt, liquid, and lemon, then work in remainder of sugar, or enough to make a spreadable frosting.

For thin frosting to coat a coffee cake, add more liquid and beat smooth. To fill and frost a 3-layer cake double the recipe.