Preheat the oven to 200°C (400°F).
Prepare the pineapple filling: cream together the butter and confectioners' sugar until smooth. Add in the lime zest and mix well. Spread the mixture into the bottom of a 9-inch round cake pan. Arrange the pineapple slices over the filling in the cake pan. Place a cherry in the center of each pineapple slice. Reserve.
Prepare the batter: cream together the butter and confectioners' sugar until smooth. Add in the egg and mix well. Gradually add in the flour, yeast, and salt, alternating with milk, until a smooth batter forms. Mix well and pour into the reserved cake pan. Bake at 200°C (400°F) until the cake is golden brown. Let cool slightly.
Serve at room temperature.
Preheat the oven to 200°C (400°F).
Prepare the pineapple filling: cream together the butter and confectioners' sugar until smooth. Add in the lime zest and mix well. Spread the mixture into the bottom of a 9-inch round cake pan. Arrange the pineapple slices over the filling in the cake pan. Place a cherry in the center of each pineapple slice. Reserve.
Prepare the batter: cream together the butter and confectioners' sugar until smooth. Add in the egg and mix well. Gradually add in the flour, yeast, and salt, alternating with milk, until a smooth batter forms. Mix well and pour into the reserved cake pan. Bake at 200°C (400°F) until the cake is golden brown. Let cool slightly.
Serve at room temperature.
Preheat the oven to 180°C (350°F)
Grease and flour a 9x13-inch baking dish
Prepare the batter: beat egg whites until stiff peaks form
Add in the egg yolks one at a time, beating for an additional 8 minutes or until smooth. Reserve
In one bowl, mix together dry ingredients
In another bowl, combine wet ingredients and melted butter
Gradually add in the dry ingredients (with the aid of a whisk) to the wet mixture, alternating with egg whites, and mixing well until smooth
Pour batter into prepared baking dish
Bake for 40 minutes or until toothpick inserted in center comes out clean
Let cool slightly
Remove from pan and let cool completely
Prepare filling: place pineapple chunks in a saucepan over low heat, stirring occasionally, until tender. Reserve
Dissolve cornstarch in milk and cook over medium heat, stirring constantly, until thickened
Remove from heat and mix in melted butter
Add sugar to taste
Cut cake in half lengthwise
Soak each half with the pineapple filling
Place one half on top of the other, then spread remaining filling over top.
