Step 1

Make the pineapple filling: Add the pineapple, water, sugar, and vanilla to a medium pot. Bring to a gentle boil over medium heat, then reduce the heat to low, cover, and simmer until all of the liquid has evaporated. Remove from the heat and let cool before using.

Step 2

Make the cake: Preheat the oven to 350°F (180°C). Grease 2 8-inch round cake pans with 1 tablespoon of butter, then dust with 1 tablespoon of flour to coat evenly, shaking out the excess.

Step 3

Sift the remaining ½ pound of flour and the baking powder together into a medium bowl.

Step 4

In a large bowl, cream together the remaining ½ pound of butter and the sugar with an electric hand mixer, starting on low speed to break up the chunks of butter, then increasing to high speed, until light, fluffy, and pale yellow in color, about 4 minutes.

Step 5

Add the eggs, one-third at a time, and beat until each addition is well-incorporated before adding the next, about 2 minutes. Add the lime zest and vanilla and beat to combine.

Step 6

Pour in one-third of the orange juice and beat until well-combined, about 2 minutes, then add one-third of the flour mixture and beat to incorporate. Continue alternating additions of the remaining orange juice and flour mixture until fully incorporated. The batter should be fluffy with a smooth, even consistency.

Step 7

Divide the batter evenly between the prepared cake pans and smooth the tops.

Step 8

Bake the cakes for 30 minutes, or until a skewer inserted into the center of a cake comes out clean. Let the cakes cool to room temperature before removing from the pans.

Step 9

Make the suspiro: In a medium saucepan, whisk together the granulated sugar, cream of tartar, and water. Fit the pot with a candy thermometer, if you have one, then bring to a boil over medium-high heat until the temperature reaches 235°F (115°C), or until the mixture is syrupy and thick, but still light in color.

Step 10

Meanwhile, in a large heatproof bowl, whip the egg whites with an electric hand mixer on low speed for 30 seconds. Increase the speed to medium and continue whipping until the whites have doubled in volume and formed stiff peaks, about 3 minutes.

Step 11

With the mixer running on high speed, slowly pour the sugar syrup into the egg whites in a thin stream and continue whipping until very firm peaks form, about 5 minutes total.

Step 12

Add the vanilla and powdered sugar and mix until combined and the meringue comes to room temperature, about 5 minutes. The meringue should still have firm peaks. You should have about 5 cups of icing total; transfer about 1 cup to a piping bag fitted with a large open star tip.

Step 13

Trim the domed tops off of each cake to create flat surfaces for stacking.

Step 14

Pipe the icing around the top edge of one of the cakes, then fill the center with the pineapple filling, spreading evenly. Place the remaining cake on top, then use a rubber spatula to cover the top and sides of the cake with a thick layer of icing. Pipe more of the meringue icing on top of the cake to decorate as desired, then finish with sprinkles, if using.

Step 15

The cake will keep, covered, in the refrigerator for up to 2 days. Let come to room temperature before slicing and serving.

Step 16

Enjoy!