To make cake:

Bake cake according to package directions substituting lilikoi juice for water.

For chiffon:

Beat egg yolks and sugar until lemon-colored; add Lilikoi juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes.

Remove from heat and chill.

Whip cream and vanilla, then fold into Lilikoi mixture.

Frost sides of cake; cover top with Lilikoi topping.

Makes enough to frost one cake.

If layering an 11-by-13-inch cake, double this recipe.

For Gel Topping:

Mix cornstarch with water to dissolve all lumps.

Add salt, Lilikoi and lemon juices and egg yolk.

Cook over low heat until thick, stirring constantly.

Remove from heat and add butter.

Spread when slightly cooled but still warm.

To assemble cooled cake:

Thickly frost the cake with all of the Chiffon frosting mixture.

Glaze the top of the cake with lilikoi gel.

Refrigerate until ready to serve.