Pineapple Coconut Cake

and pineapple juice. Beat on low speed until combined then beat in the shredded coconut and pineapple chunks just until combined. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
Pour batter evenly into cake pans. Bake for around 2224 minutes or until the cakes are baked through. To test for doneness insert a toothpick into the center of the cake. If it comes out clean its done. Allow cakes to cool completely in the pans set on a wire rack. Make the curd as the cakes cool. The cakes must be completely cool before frosting and assembling.
Make the pineapple curd Fill the bottom pot of a double boiler with 12 inches of water. Or use the DIY double boiler method listed in the notes. Place on high heat. Once the water begins to boil reduce to low heat to keep the water at a simmer. Whisk the egg egg yolks granulated sugar cornstarch pineapple juice and salt together the top pot of your double boiler. Continue to whisk as the curd cooks because constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes slightly thick resembling the texture of hollandaise sauce about 10 minutes. If curd isnt thickening turn up the heat and keep whisking. Remove pan from heat. Whisk in the butter. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. This prevents a skin from forming on top. Cool completely. The curd will continue to thicken as it cools. Once cool the plastic wrap can be removed. Makes 1 cup. You will have leftover curd after using in the cake. Cover and refrigerate leftovers for up to 1 week. Great on sourdough biscuits or toast!
Make the frosting In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment beat the cream cheese and butter together on medium speed until creamy and smooth about 2 minutes. Add confectioners sugar coconut milk or pineapple juice vanilla extract and salt with the mixer running on low. Beat on low speed for 30 seconds then switch to high speed and beat for 2 minutes. If you want the frosting