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1
Butter three 9 inch cake pans.
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2
Line bottoms with parchment paper.
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3
Set aside.
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4
Sift together cake flour, 113 cups sugar, baking powder and 1/2 teaspoon salt.
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5
Set aside.
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6
Drain pineapple, reserving 1 cup pineapple juice.
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7
Puree a half cup of crushed pineapple.
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8
Reserve remaining pineapple for frosting.
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9
Combine 1 cup reserved pineapple juice, 1/2 cup pureed pineapple and 1 teaspoon vanilla.
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10
Quickly stir into dry ingredients.
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11
Beat three egg whites until stiff but not dry.
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12
Fold into pineapple mixture.
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13
Divide batter evenly among prepared pans, spreading evenly.
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14
For meringue, beat remaining three egg whites and 1/4 teaspoon salt to soft peaks.
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15
Beat in remaining 2 to 3 cups of sugar, a little at a time, until stiff peaks form.
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16
Fold in remaining 1 teaspoon vanilla and cashews.
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17
Spoon dollops of meringue evenly over cake batter in the three pans.
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18
Spread meringue over batter.
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19
Bake at 350F (180C) F for 20 to 25 minutes or until cake tests done in center.
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20
Let layers cool in the pans a few minutes, then turn them out onto wire racks to cool completely.
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21
Combine the remaining crushed pineapple and whipped topping.
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22
Spread between the layers and over the top and sides of cake.
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23
Chill until serving time.
