Pineapple-Coconut Layer Cake
"In this stunning dessert, two layers of coconut-flavored cake are filled with sweet pineapple curd and topped with creamy coconut frosting, chunks of fresh pineapple and toasted coconut...."
INGREDIENTS
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1 1/2 cups cake flour
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1 cup whole-wheat flour, preferably white whole-wheat (see Note)
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2 teaspoons baking powder
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1/4 teaspoon salt
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3/4 cup granulated sugar
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1/2 cup honey
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1/3 cup canola oil
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3 tablespoons butter, melted
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3/4 cup nonfat buttermilk or milk
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2 tablespoons coconut rum or dark rum
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2 teaspoons coconut extract
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3 large eggs, separated (reserve 2 yolks for pineapple curd)
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2 large egg yolks
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1 6-ounce can pineapple juice (3/4 cup)
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1/4 cup granulated sugar
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5 teaspoons cornstarch
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12 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
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1/3 cup confectioners' sugar, sifted
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1 teaspoon coconut extract or rum
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Pinch of salt
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1 1/2 cups finely diced fresh pineapple, divided
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2 tablespoons toasted coconut (see Tip)
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