Total Calories: 411
Preheat oven to 375°. Grease two 9-inch round cake pans, line bottoms with waxed paper and grease again. Onto a sheet of waxed paper, sift together flour, baking powder and salt set aside.
In a small mixer bowl at high speed, beat egg whites until foamy. Add cream of tartar and beat until stiff but not dry set aside.
In a large mixer bowl, place 1 1/4 cups of the pineapple and juice set remainder aside for filling. Add sugar, egg yolks, oil, vanilla and lemon extracts. Beat at low speed for 1 minute or until well blended. Add flour mixture and beat for 1 minute or until all ingredients are moistened. Increase speed to medium and beat 2 minutes longer, scraping bowl. Stir in about 1 cup of the beaten egg whites to lighten the mixture. Fold in remaining egg whites just until blended.
Pour into pans. Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans peel off waxed paper. Cool completely on wire racks.
When cake and filling are cool, brush crumbs from edges of cake. Place one layer on a serving plate. Spread with 1 cup of the filling. Top with second cake layer. Spread with remaining filling to within 1 inch of edge, leaving a 1-inch border.
In a small mixer bowl at medium speed, beat whipping cream, powdered sugar, vanilla and salt until stiff peaks form. Frost border and sides of cake, reserving about 3/4 cup. Pipe border with reserved cream mixture and sprinkle with coconut. Chill at least 2 hours or overnight.
To serve, cut into wedges with a serrated knife. Refrigerate leftovers.
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