Pineapple Coconut Cake

When it comes to summer parties, there’s nothing quite like a coconut pineapple cake. Even just saying the name can already make you think of sandy beaches and lazy summer days!

subheading: Cake:

3 ¾ cups (427.5 g) spooned and leveled cake flour

3 teaspoons baking powder

¾ teaspoon baking soda

1 ½ teaspoons salt

1 ⅛ cups (18 tbsp; 255 g) softened, unsalted butter, room temperature

2 ¼ cups (450 g) granulated sugar

6 egg whites (room temperature)

¾ cup (180 g) sour cream, room temperature

3 teaspoons pure vanilla extract

1 ½ teaspoons coconut extract

1 ⅛ cups (270 ml) canned coconut milk, room temperature

3 tablespoons (45 ml) fresh or canned pineapple juice

1 ½ cups (120 g) sweetened, shredded coconut

1 ½ cups (337.5 g) pineapple chunks (fresh or canned/drained) + extra for optional garnish

subheading: Pineapple Curd:

1 egg and a half

3 egg yolks

½ cup (97.5 g) granulated sugar

2 ¼ teaspoons cornstarch

½ cup (120 ml) canned pineapple juice

About ¼ teaspoon salt

½ cup softened (unsalted butter, cut into quarters)

subheading: Cream Cheese Frosting:

12 ounces (339 g) full-fat, softened brick cream cheese

¾ cup (12 tbsp; 169.5 g) softened, unsalted butter

4 ½ cups (540 g) confectioners’ sugar + extra ⅜ cup (45 g) if needed

3 tablespoons pineapple juice or coconut milk

¾ teaspoon pure vanilla extract

About ¼ teaspoon salt

optional garnish canned or fresh pineapple chunks + 1 ½ cups (120 g) shredded coconut

Directions at thecakegirls.com

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