Ingredients
- CAKE
- 2 sticks (8 oz) butter, at room temperature
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 1/4 cups whole milk
- 2 tsp vanilla
- SPICE LAYER
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/3 cup finely chopped crystallized ginger
- FILLING
- 1 cup sugar
- 2 tbsp cornstarch
- 1 can (20 oz) crushed pineapple, drained
- 1 cup shredded sweetened coconut
- pinch of salt
- 2/3 cup dried tart cherries
- FROSTING
- 1/2 tsp cream of tartar
- 2 1/2 cups sugar
- 4 large egg whites
- 2 tbsp light corn syrup
- 2 tsp vanilla extract
Preparation
Step 1
Preheat oven to 350. Grease three 9-inch round cake pans with butter, oil, or cooking spray. Cut out three 9-inch rounds of parchment paper and line the bottoms of the pans.
To prepare the cake: in the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat the butter at medium speed until creamy and smooth, 1 to 2 minutes. Add the sugar and beat the mixture until light and fluffy, about 5 minutes. Be sure to scrape down the sides of the bowl occasionally to incorporate all the sugar into the butter. Add the eggs, one at a time, beating well after each egg is added to thoroughly combine.
In a medium bowl, whisk together the flour, baking powder, and salt. In a small bowl, whisk together the milk and vanilla. Beat one-third of the flour mixture into the egg mixture. Beat in half the milk mixture. Continue beating in the two mixtures, alternating them and ending with the flour mixture. Mix just until incorporated and scrape the sides of the bowl down occasionally.
Measure out one-third of the batter and place in a bowl. Stir in the cinnamon, cloves, allspice, and crystallized ginger. Spoon this spice-layer batter into one of the prepared pans and smooth the top. Divide the remaining batter between the two remaining pans and smooth the tops. Bake until a toothpick inserted into the center of each cake comes out clean, 23 to 25 minutes. Let the cakes cool in the pans for 10 minutes on wire racks. Then invert the cakes onto the racks, peel off the parchment paper, and let them cool completely before filling and frosting.
While the cake layers are baking, make the filling: in a large saucepan, whisk together the sugar and cornstarch. Whisk in 1 cup water. Add the pineapple, coconut, and salt. Bring to a boil over medium heat. Cook, stirring constantly, until the mixture thickens and jells, about 5 minutes. Stir in the dried cherries and let the mixture cool.
Once the cake layers and filling are cool, stack the cake layers, one on top of the other with the spice layer of cake in the middle, spreading each layer evenly with filling as you stack. Set aside while making the frosting.
To make the frosting: bring a medium saucepan of water to a bare simmer on the stove. In the bowl of an electric mixer fitted with the whisk attachment, or using a handheld mixer, beat together all ingredients with 1/2 cup water just until combined. Place the bowl over the pan of simmering water and whisk by hand until the sugar dissolves and the mixture is hot, about 3 minutes. Set the bowl back on the mixer and beat at high speed for 3 minutes. Beat until stiff peaks form, 5 to 7 minutes more.
Spread the frosting over the top and sides of the cake, taking care not to let the filling show through the sides.