Instructions: Cream the butter with 1/2 cup of the sugar until smooth. Add the egg yolks, one at a time, and beat after each addition until fluffy. Sift together the flour, baking powder, and salt. Add about 1/4 at a time, alternately with the milk. Beat only until blended. Spread the batter in 2 9 inch layer cake pans which have been lined with waxed paper. Beat the egg whites stiff, and add the remaining sugar, a few tablespoons at a time. Beat constantly until the meringue is free from graininess. Spread half the meringue evenly over each layer. Bake at 325 Deg. for about 35 minutes, until the meringue is a rich brown. Carefully invert on racks, remove the paper, and immediately re-invert onto other racks, so that the cake cools with the meringue on top. Cool, and place one layer on a cake dish, with the meringue on top. Whip the cream stiff, and spread half on this layer. Cover with the pineapple and coconut. Add the second layer of cake, also with the meringue on top, cover with the remaining cream, and serve at once.

[[Spike would serve this about an hour after dinner is finished, along with some
lovely freshly-brewed tea. I wonder if berries would be good here, in place of
the pineapple? My thought is that sometimes we dont have all the ingredients but with some thought and experimentation, we could find alternatives. I used to be afraid to do that, but it doesnt make any sense that garnish, which is not an integral part of a dessert, could not be substituted with another of a similar type.]]

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