1 stick butter
1 c. sugar
2 eggs
2 c. sifted plain flour
2 1/2 tsp. baking powder
1 c. milk
1 tsp. vanilla

FILLING:

3/4 c. sugar
2 egg yolks
3 tbsp. flour
1 can crushed pineapple, drained (save juice)

FROSTING:

2/3 c. sugar
2 egg whites
3 tbsp. water
1 tsp. vanilla
3 tbsp. white corn syrup
Coconut (optional)
Finely chopped nuts (optional)

Cream butter and sugar together. Add eggs, one at a time, beating good after each addition. Mix dry ingredients, add dry ingredients and milk. Start and end with dry mix. Bake in 4 thin 8-inch layers. Bake at 375 degrees. Watch closely, maybe only 15 minutes.

FILLING: In saucepan, mix sugar and flour well, add egg yolks, crushed pineapple and juice (saving about 1/3 cup of the juice). Add at least 1 cup of water and cook over heat until thick. Use the 1/3 cup juice to moisten cake layers. Prick layers after baking and spread some juice over each layer.

FROSTING: In saucepan, cook sugar, water, and white corn syrup until threads from spoon. Pour over 2 stiffly beaten egg whites. Add vanilla. Beat well. Stack cake with pineapple filling. Place frosting over entire cake. Cover with coconut or can also use finely chopped nuts.