Preheat oven to 350-degrees F. Lightly grease and flour two 9-inch round cake pans.

Sift together flour, baking powder, baking soda, and salt. Set aside

Alternate adding the sifted dry ingredients with the pineapple juice mixture into the butter/sugar mixture, beating after each addition until smooth

In a separate bowl, whisk together pineapple juice, crushed pineapple and vanilla extract.

In a separate large mixing bowl, cream butter and 3/4 cup sugar together until fluffy. Add egg yolks one at a time, beating after each addition until smooth

Divide batter between the two prepared 9-inch round cake pans. Bake at 350-degrees F for 30 minutes, or until cake tester comes out clean.

In a separate bowl, beat egg whites until stiff. Gradually add in remaining 1/4 cup sugar, beating until combined

Fold beaten egg whites into batter

Let cake layers cool in pans for about 10 minutes, then carefully transfer to cooling racks until cool.

For icing :Create a simple syrup in a small saucepan by whisking together hot water and confectioner’s sugar; bring to a boil for 1 minute, whisk, and set aside.

Add egg whites, cream of tartar and salt to a mixing bowl. Using an electric mixer beat at high speed, slowly streaming in hot simple syrup, and vanilla extract. Beat at high speed until preferred spreadable consistency is reached.

Cake ready..

Now decorate yOur cake as you want ❤🍫🎂🎂🎂🎂🍰🍰