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CAKE.
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Preheat oven to 350u00b0F
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Prepare a 10-inch round pan by greasing it and dusting it with flour.
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In a large mixing bowl, cream the butter for 1 to 2 minutes.
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Add sugar, and cream for another 2 minutes.
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Add egg yolks and beat for another minute or until the mixture appears light and fluffy.
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Add the vanilla extract.
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Sift flour, baking powder, baking soda, and salt into another medium sized mixing bowl.
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Add about a third of the flour mixture to the butter-sugar mixture and mix well.
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Add half of the buttermilk, followed by another third of the flour, then the remaining buttermilk, and finally the last of the flour. (Be careful not to overmix.)
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Set mixture aside.
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In a clean bowl, beat egg whites until stiff peaks form.
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Fold egg whites into cake mixture just until incorporated.
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Pour batter into prepared pan.
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Bake for around 40-50 minutes or until toothpick inserted in middle comes out clean.
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Cool cake completely and with a serrated knife, cut cake in half horizontally.
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FILLING.
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Cream together powdered sugar and butter with electric mixer.
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Add eggs, salt, and vanilla.
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Beat until light and fluffy.
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Fold in pecans and pineapple.
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Spread filling mixture on the bottom layer of cooled cake.
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Carefully place top layer of cake on top of the filling.
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Cool in the fridge for 30 minutes.
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TOPPING.
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Whip cream until stiff.
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Blend in powdered sugar.
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With an offset spatula, spread topping on top and on the edges of the cake.
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Cool in fridge for 30 minutes.
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Cake must be kept stored in the fridge until ready to serve.
