Pineapple cake satisfies request

Preheat oven to 350 degrees. Grease and flour two 9-inch round layer-cake pans.

Sift flour, baking powder and salt onto wax paper.

Beat egg whites in medium-size bowl until foamy; gradually beat in 1 cup sugar until meringue forms stiff peaks. Add 1 teaspoon vanilla.

Beat shortening and remaining sugar in medium-size bowl until smooth; beat in egg yolks; beat in flour mixture alternately with milk. Stir in remaining vanilla.

Divide batter evenly between prepared cake pans. Top each with half the meringue. Sprinkle with pecans.

Bake for 25 to 30 minutes, or until wooden pick inserted into cake comes out clean and meringue is golden.

Carefully loosen cake layer from edge of pan with small knife; carefully turn out onto cloth-covered wire rack. Invert onto another wire rack, meringue-side up; cool. Repeat with second layer.

Place one layer meringue-side down on the serving plate. Spread with cream filling. Top with second layer, meringue side up.

Refrigerate several hours or overnight.

Pour crushed pineapple into strainer. Drain very well. Press dry with paper towels.

Beat heavy cream with sugar and vanilla until stiff. Fold in crushed pineapple.

A couple of weeks back, I mentioned that Dorothy Cordell of Dover had found a recipe for Pineapple Meringue Cake that she'd clipped decades ago from The Tampa Tribune. The recipe won $25,000 for Ethel Kliebert of Vacherie, La.

But Dorothy's recipe was ripped in half, right after the ingredient list, which called for cake flour, baking powder, salt, eggs, sugar, vanilla, shortening, milk and pecans.

She couldn't find the rest of the recipe and begged for help.

I tried calling Ethel in Vacherie but had no luck getting in touch. So I asked in a recent column if someone in the Recipes Lost & Found family had the other half in their files.

Gloria Ferlita of Tampa went one better: She mailed the entire recipe.

"I've had it for many years, and it is one of the best cakes I have ever eaten," Gloria writes.

The full recipe runs below.

Chicken salad substitute

Months ago, Sally Sahlstrom of Tampa wrote to ask for the chicken salad recipe from the former Whaley's Market.

I secretly hoped that someone from the Whaley's family would share. But because there are always rumors of a planned return of the beloved grocery (beyond the gas station fruit stand on West Platt Street in Tampa), it's understandable why the recipe would remain guarded.

Sweet Salty Spicy: Pineapple Coleslaw

16 oz bag coleslaw (if you shred your own cabbage, add 1 grated carrot) 1 cup finely chopped pineapple 1/2 cup dried cranberries 1/4 cup chopped walnuts 1/4 cup cider vinegar 1 tbsp maple syrup 2 tbsp extra virgin olive oil Salt, pepper to taste Directions : In a large bowl, mix coleslaw, pineapple, cranberries and walnuts. In a small bowl, whisk vinegar, maple syrup and olive oil. Pour on the salad, add salt and pepper to taste and toss well. Put in the fridge at least 1 hour, overnight is best.

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