Pineapple Coconut Cake

Adapted from readerfavorite white cake this pineapple coconut cake is supremely moist and pillow soft with extra coconut packed in each bite. Homemade pineapple curd adds another layer of sweet tropical flavor inside the cake. The cake is made with canned coconut milk shredded coconut pineapple juice and pineapple chunks a delightful combination promising big flavor.
Ingredients
Cake
2 and 12 cups 285g cake flour spooned leveled
2 teaspoons baking powder
12 teaspoon baking soda

1 teaspoon salt
34 cup 12 Tbsp 170g unsalted butter softened to room temperature
1 and 12 cups 300g granulated sugar
4 large egg whites at room temperature
12 cup 120g sour cream at room temperature
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
34 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 Curd
1 large egg
2 large egg yolks
13 cup 65g granulated sugar
1 and 12 teaspoons cornstarch
13 cup 80ml canned pineapple juice must be canned
18 teaspoon salt
14 cup 4 Tbsp 56g unsalted butter softened to room temperature and cut into 4 pieces
Frosting
8 ounces 226g fullfat brick cream cheese softened to room temperature
12 cup 8 Tbsp 113g unsalted butter softened to room temperature
3 cups 360g confectioners sugar plus an extra 14 cup 30g if needed
2 Tablespoons canned coconut milk or pineapple juice your choice
12 teaspoon pure vanilla extract
18 teaspoon salt
optional for garnish fresh or canned pineapple chunks andor 1 cup 80g sweetened shredded coconut
Instructions
Preheat oven to 350F 177C. Grease three 8inch cake pans line with parchment paper rounds then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. If its helpful see this parchment paper rounds for cakes video post.
Make the cake Whisk the cake flour baking powder baking soda and salt together. Set aside. Note that the video shows sifting the flour but you do not have to.
Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on mediumhigh speed until smooth and creamy about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined then add the sour cream vanilla extract and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed slowly add the dry ingredients coconut milk