Pineapple Coconut Cake

Instructions

Cake Instructions:

Preheat the oven to 350°F. Spray three 7” round cake pans with non-stick baking spray and line the bottoms with parchment paper.
In a large mixing bowl, beat butter and sugar until light and creamy. Add one egg at a time, beating well after each addition.
Add vanilla extract, coconut extract, and cream of coconut and beat well.
In a separate bowl, mix together the flour, baking powder, and salt.
Add half of the flour mixture to the butter mixture and begin to beat. Add half of the milk, then the remaining flour mixture, then the rest of the milk. Beat just until fully combined.
Divide the batter between the three prepared cake pans.
Bake for 30-35 minutes, until a toothpick inserted into the center comes out with just a few crumbs.
Cool cakes on a cooling rack for 10-15 minutes, then turn out from the pans and cool the rest of the way.
To make assembly of the cake easier, wrap cooled cakes in plastic wrap and place in the freezer until firm.

Curd Instructions:

To make the curd, whisk together eggs, egg yolks, crushed pineapple, sugar, and lemon juice in a cold saucepan.
Heat over medium-low, whisking continuously, for 7-10 minutes. When the curd becomes foamy throughout and then pales and thickens, it is done. Do not turn the heat above medium at any time, as this will overcook the eggs.
Remove the curd from the heat and whisk in the butter until melted and fully combined.
Transfer curd to a bowl and press a sheet of plastic wrap over it. Cool to room temperature and then chill in the refrigerator until thickened and cold.

Frosting Instructions:

In the bowl of a standing mixer, beat together cream cheese and butter until light and creamy.
Add powdered sugar and vanilla and beat to combine.
Add in heavy cream 1 tablespoon at a time while beating on medium-high speed until desired consistency is reached.
Keep frosting chilled (and covered with plastic wrap) until ready to use.

Assembly Instructions:

Level the tops of the cakes as needed. On the first layer, pipe a ring of cream cheese frosting around the top edge to contain the pineapple curd.
Fill the ring with about ½ cup of pineapple curd.
Gently press the second layer on top of the filling and add another ring of frosting and fill with pineapple curd.
Top with the final layer of cake. Frost with cream cheese frosting.
Decorate with toasted coconut.

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Notes

Storage: Store unsliced cake in the fridge for up to 5 days (does not have to be covered). After slicing, you will need to cover with plastic wrap to prevent it from drying out.

Notes:

There will be leftover pineapple curd. Save it for later to serve with breakfast, on toast, or fill cupcakes with it.

How to toast coconut: Spread it (flaked, shredded, sweetened or unsweetened) in a single layer on a cookie sheet and bake at 350 degrees for 3-5 minutes. Remove immediately so it doesn't burn.

Cream of coconut is NOT the same as coconut milk or cream. You can find it in most stores (we like the Coco Lopez brand) and sometimes in a squeeze bottle. Do not omit this ingredient, it will throw off the texture and balance of flavors. It adds a ton of flavor, sweetness, and moisture.

Ingredients

Cake Ingredients:

Pineapple Curd Ingredients:

Frosting Ingredients: