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1
Preheat oven to 350u00b0. In a large bowl, cream shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
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2
Pour into two greased and floured 9-in. round baking pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely.
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3
Drain pineapple, reserving 1/3 cup juice for frosting; set pineapple aside. For filling, in a large saucepan, combine sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly.
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4
Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in pineapple and lemon zest. Transfer to a bowl; cover and refrigerate until chilled.
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5
For frosting, in another large saucepan, combine sugar, egg whites, corn syrup, cream of tartar and reserved pineapple juice. With a portable mixer, beat on low speed over low heat for 1 minute. Continue beating on low over low heat until frosting reaches 160u00b0, about 8-10 minutes.
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6
Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread filling between cake layers. Spread frosting over the top. Garnish with flowers and mint if desired.
