Pineapple Coconut Cake

Ingrédients

• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 3 large eggs (at room temperature)
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 1/2 cup cream of coconut
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 2 large eggs, whole (at room temperature)
• 2 large egg yolks (at room temperature)
• 1 cup crushed pineapple
• 1/2 cup granulated sugar
• 1 Tablespoon lemon juice
• 1/2 cup unsalted butter (cut into pieces)
• 1 cup salted butter (softened)
• 8 ounces cream cheese (softened)
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 4 Tablespoons heavy whipping cream

Préparation

1. 1

   --- Cake Instructions ---

2. 2

   Preheat the oven to 350°F. Spray three 7” round cake pans with non-stick baking spray and line the bottoms with parchment paper.

3. 3

   In a large mixing bowl, beat butter and sugar until light and creamy. Add one egg at a time, beating well after each addition.

4. 4

   Add vanilla extract, coconut extract, and cream of coconut and beat well.

5. 5

   In a separate bowl, mix together the flour, baking powder, and salt.

6. 6

   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.

7. 7

   Divide the batter between the three prepared cake pans.

8. 8

   Bake for 30-35 minutes, until a toothpick inserted into the center comes out with just a few crumbs.

9. 9

   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.

10. 10

    --- Pineapple Curd Instructions ---

11. 11

    To make the curd, whisk together eggs, egg yolks, crushed pineapple, sugar, and lemon juice in a cold saucepan.

12. 12

    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.

13. 13

    Remove the curd from the heat and whisk in the butter until melted and fully combined.

14. 14

    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.

15. 15

    --- Cream Cheese Frosting Instructions ---

16. 16

    In the bowl of a standing mixer, beat together cream cheese and butter until light and creamy.

17. 17

    Add powdered sugar and vanilla and beat to combine.

18. 18

    Add in heavy cream 1 tablespoon at a time while beating on medium-high speed until desired consistency is reached.

19. 19

    Keep frosting chilled (and covered with plastic wrap) until ready to use.

20. 20

    --- Assembly ---

21. 21

    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.

22. 22

    Fill the ring with about 1⁄2 cup of pineapple curd.

23. 23

    Gently press the second layer on top of the filling and add another ring of frosting and fill with pineapple curd.

24. 24

    Top with the final layer of cake. Frost with cream cheese frosting. Decorate with toasted coconut.