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1
Cake:.
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2
Drain pineapple and reserve 3/4 cup of juice and 1/2 cup pineapple for topping.
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3
In a med. mixing bowl combine remaining pineapple,brown sugar,coconut,nuts,1 tsp.vanilla,cinnamon,ginger and cloves and mix well.
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4
Spread in the bottom of a 15 x 10 jelly roll pan and set aside.
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5
In a med. mixing bowl, beat egg whites until soft peaks form.
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6
Gradually add 1/3 cup sugar and beat until stiff but not dry and set aside.
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7
In a lg. mixing bowl, beat egg yolks until thick and pale yellow.
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8
Gradually add 1/3 cup sugar and 1/2 vanilla.
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9
Gently fold egg whites into egg yolk mixture.
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10
Sift flour with baking powder and salt.
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11
Gently fold flour mixture into egg mixture.
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12
Spread cake batter evenly over pineappple mixture in pan.
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13
Bake in oven preheated to 375 degrees for 20-25 minutes.
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14
Loosen cake around edges and invert on flour sack towel sprinkled with powdered sugar and let stand 3-4 minutes.
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15
Roll in jelly roll fashion and let cool.
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16
Garnish with pineapple topping.
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17
Pineapple topping:.
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18
In small sauce pan, combine pineapple juice with sugar and cornstarch and mix well.
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19
Cook over med. heat, stirring constantly, until clear and thickened.
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20
Remove for heat,stir in pineapple and cool.
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21
Spread on top of cake roll and sprinkle with coconut.
