Pineapple-Coconut Layer Cake
"For everyone who loves the flavors of the Caribbean, this festive cake has it all. 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. Make Ahead Tip: Equipment: Two 9-inch round cake pans..."
INGREDIENTS
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For the Cake:
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1 1/2 cups cake flour
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1 cup whole-wheat flour, preferably white whole-wheat (See Ingredient 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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For the 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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For the Frosting & To Garnish:
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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 Kitchen Tip)
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Kitchen Tip: Toast coconut in a small dry skillet over medium-low heat until golden, stirring often, about 5 minutes. Ingredient Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same
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