Pineapple-Coconut Layer Cake

By Rosemary140

Ingredients

• CAKE:
• 1 1/2 cups cake flour
• 1 cup whole wheat flour (preferably white whole wheat)
• 2 tsp baking powder
• 1/4 salt
• 3/4 cup granulated sugar
• 1/2 cup honey
• 1/3 cup canola oil
• 3 Tbsp butter, melted
• 3/4 cup nonfat buttermilk or milk
• 2 Tbsp coconut rum or dark rum
• 2 tsp coconut extract
• 3 large eggs, separated (reserve 2 yolks for pineapple curd)
• PINEAPPLE CURD:
• 2 large egg yolks
• 1-6 ounce can pineapple juice (3/4 cup)
• 1/4 cup granulated sugar
• 5 tsp cornstarch
• FROSTING AND GARNISH:
• 12 ounces reduced-fat cream cheese (neufchatel), at room temperature
• 1 tsp coconut extract or rum
• pinch of salt
• 1 1/2 cups finely diced fresh pineapple, divided
• 2 Tbsp toasted coconut

Details

Servings 16

Preparation

Step 1

CAKE:
Preheat oven to 350 degrees

Coat two 9-inch cake pans with cooking spray

Sift flours, powder, and 1/4 tsp salt into a medium bowl. Beat 3/4 cup sugar, honey, oil, and melted butter in a large bowl with an electric mixer on medium speed until well blended. Whisk buttermilk (or milk), rum and coconut extract in small bowl. With the mixer on low speed, alternately mix the dry ingredients and the wet ingredients into the sugar mixture, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.

Clean and dry the beaters. Beat 3 egg whites in a medium bowl with the electric mixer on medium-high until sfot peaks form. Gently fold the whites into the batter in two additions until just combined. Divide the batter between the prepared pans, spreading to the edges.

Bake the cake until a toothpick inserted in the center comes out clean, 26-30 minutes. Cool in the pans on a wire rack for 10 minutes. Turn out and let cool to room temperature, about 1 hour.

FOR THE CURD:
Whisk 2 egg yolks, pineapple juice, 1/4 cup sugar and cornstarch in a small saucepan. Cook over medium-low heat, whisking constantly, until thick and beginning to bubble, 3-5 minutes. Let cool completely.

FOR THE FROSTING AND TO ASSEMBLE THE CAKE:
Beat cream cheese, confectioners' sugar, extract (or rum) and pinch of salt in a medium bowl with an electrix mixer until smooth and creamy.

Place one cake layer, top-side down, on a cake stand or plate. Spread evenly with the pineapple curd, stopping just short of the edge. Scatter 1/2 cup diced pineapple over the curd. Place the remaining layer, top-side up, on top. Spread the frosting over the top and sides. Decorate the top with the remaining 1 cup of pineapple and toasted coconut.