Rhonda Brown, Athens, Texas, sends a version she thinks is from the 1957 bake-off.
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Pineapple Torte Recipe
Filling:
1/3 cup butter or margarine
1/2 cup firmly packed brown sugar
3 tablespoons cornstarch
1/4 cup cold water
2 tablespoons lemon juice
Cake:
1 cup sifted all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/3 cup butter or margarine
1/3 cup sugar
3 egg yolks, unbeaten
1 teaspoon vanilla extract
1/3 cup milk
2 tablespoons coconut
Heat oven to 300°F. Grease well and lightly flour bottom only of either 12-by-8-inch or 13-by-9-inch baking pan; set aside.
For filling: In saucepan, melt butter with brown sugar. Add pineapple. Heat, stirring occasionally, until mixture comes to a boil.
In small bowl, combine cornstarch and cold water. Add to pineapple mixture and cook, stirring constantly, until thick. Remove from heat and stir in lemon juice; set aside to cool.
For cake: In bowl, sift together flour, baking powder and salt.
In another bowl, cream butter; gradually add sugar, creaming well. Blend in egg yolks and vanilla; beat well. Add dry ingredients alternately with milk, blending thoroughly after each addition.
Pour batter into prepared pan. Spread filling over batter. Cover filling with Coconut Meringue (recipe follows) and sprinkle with coconut.
Bake for 50 to 60 minutes.
NOTE: If using self-rising flour, omit baking powder and salt.
Coconut Meringue Recipe
3 egg whites
1/8 teaspoon salt
1/4 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla extract
1/4 cup chopped shredded coconut
In bowl, beat together egg whites, salt and cream of tartar until soft mounds form. Gradually add sugar and continue beating until meringue stands in stiff, glossy peaks. Fold in vanilla and coconut.
