Hawaiian Paradise Cake

This recipe yields two 3 layer cakes.

The following batter & meringue recipe makes 1 layer for 2 cakes.

Make the batter/ meringue a total of 3 times, one for each flavor.

This is a total of 21 eggs.

See comments below for a simplified recipe.

Batter

Sift together:

2 3/4 cups cake flour

2/3 cup sugar

4 teaspoons baking powder

1 teaspoon salt

Add:

1/2 cup oil

1/2 cup water

3/4 cup guava juice concentrate, thawed, undiluted *

5 egg yolks, slightly beaten

2 teaspoons vanilla

Beat until smooth.

Add:

2-3 drops red food coloring*

Set aside.

Meringue:

Beat until soft peaks form:

7 egg whites

1/2 teaspoon cream of tartar

Gradually add:

1/2 cup sugar

Beat until stiff.

Gently fold meringue into batter until barely mixed.

Grease the bottom of two round cake pans.

Divide the batter between the two pans.

Layer 1: Guava & red food coloring, as written above.

* Layer 2: Replace guava with passion fruit nectar and use yellow food coloring

* Layer 3: Replace guava with frozen limeade and use green food coloring

Bake @ 325, 35-40 minutes or until a pick inserted in the center comes out clean.

Invert on a rack to cool completely.

The original cake calls for a whipped cream frosting, but I use a basic cream cheese frosting.

Any basic white frosting will do.