Polynesian Refrigerator Cake

1 large angel food cake
1 Tbsp. unflavored gelatin
1/4 cup lemon juice
3 eggs, room temperature and carefully separated
3/4 cup sugar, divided
1 (8 oz.) can crushed pineapple (do not drain)
1/4 tsp. salt
Whipped cream *
Coconut (shredded or angel-flake), optional.
*Note: I use 16 oz. heavy whipping cream and 3-5 Tbsp. of 10X Powdered sugar. Whip to standing peaks, and add 1 tsp. vanilla. Whip just a little more to incorporate the vanilla.


Slice or tear cake and arrange on bottom and sides of 13x9x2-inch dish.

Combine gelatin and lemon juice; set aside. Separate egg yolks from egg whites being careful not too get any yolk in the whites. Place egg whites in large mixing bowl and set aside.

In medium saucepan, beat egg yolks until foamy; add half the sugar and the pineapple. Cook over low heat until slightly thickened, stirring constantly. Remove from heat; add gelatin mixture and stir until dissolved. Set aside.

Beat egg whites and salt until almost stiff; gradually add remaining sugar. Fold in warm pineapple mixture.

Spoon over cake. Cover with plastic wrap and chill several hours or overnight. If desired, you may sprinkle on a nice layer of shredded or angel-flake coconut before refrigerating.

When ready to serve, frost with homemade whipped cream and garnish with fresh mint leaves and maraschino cherries (drained and dried on paper toweling).

Note: If you do not want to frost the entire cake with whipping cream, you may choose to add whipped cream to individual servings of cake. Cover with plastic wrap and refrigerate any leftovers. (I think this works. I’ve never managed to have any leftovers).

Servings: 12-15
Time: 20 + Minutes Preparation Time
10 Minutes Cooking Time

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