Pineapple Coconut Cake

sallysbakingaddiction.com

Ira

subheading: Cake:

2 and ½ cups ( 285g) cake flour ( spoon & leveled)

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

¾ cup (1.5 sticks; 170g) unsalted butter, softened to room temperature

1 and ½ cups ( 300g) granulated sugar

4 large egg whites, at room temperature

½ cup ( 120g) sour cream, at room temperature

2 teaspoons pure vanilla extract

1 teaspoon coconut extract

¾ cup (180ml) canned coconut milk, at room temperature*

2 Tablespoons (30ml) pineapple juice (canned or fresh)

1 cup ( 80g) sweetened shredded coconut

1 cup ( 225g) pineapple chunks (canned and drained or use fresh), plus extra for garnish

subheading: Pineapple Curd:

1 large egg

2 large egg yolks

⅓ cup ( 65g) granulated sugar

1 and ½ teaspoons cornstarch

⅓ cup (80ml) canned pineapple juice (must be canned)

⅛ teaspoon salt

¼ cup ( 4 Tablespoons; 60g) unsalted butter, softened to room temperature and cut into 4 pieces

subheading: Frosting:

8 ounces ( 224g) full-fat block cream cheese, softened to room temperature

½ cup ( 115g) unsalted butter, softened to room temperature

3 cups ( 360g) confectioners’ sugar, plus an extra ¼ cup ( 30g) if needed

2 Tablespoons canned coconut milk or pineapple juice (your choice)

½ teaspoon pure vanilla extract

⅛ teaspoon salt

optional for garnish: fresh or canned pineapple chunks and/or 1 cup (80g) sweetened shredded coconut

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