Pineapple Coconut Cake -

2 and 1/2 cups (285g) cake flour (spoon & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
1 and 1/2 cups (300g) granulated sugar
4 large egg whites, at room temperature
1/2 cup (120g) sour cream, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
3/4 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

Pineapple Coconut Cake

1 large egg
2 large egg yolks
1/3 cup (65g) granulated sugar
1 and 1/2 teaspoons cornstarch
1/3 cup (80ml) canned pineapple juice (must be canned)
1/8 teaspoon salt
1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature and cut into 4 pieces

8 ounces (224g) full-fat block cream cheese, softened to room temperature
1/2 cup (115g) unsalted butter, softened to room temperature
3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup (30g) if needed
2 Tablespoons canned coconut milk or pineapple juice (your choice)
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
optional for garnish: fresh or canned pineapple chunks and/or 1 cup (80g) sweetened shredded coconut

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