Ingredients
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
PINEAPPLE CURD
- 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
FROSTING
- 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