Pineapple Coconut Cake

a little thicker add the extra 14 cup of confectioners sugar I usually add it.
Assemble and decorate If your cakes are domed on top use a large serrated knife to slice a thin layer off the tops to create a flat surface. Discard or crumble over ice cream!. Place 1 cake layer on your cake stand cake turntable or serving plate. I use and recommend an icing spatula to apply the frosting curd. Evenly spread a scant 12 cup of frosting on top. Spread 14 cup of pineapple curd on top of the frosting. Top with 2nd cake layer and evenly cover the top with 12 cup of frosting then 14 cup of curd. Carefully place the third cake layer on top. The cake is very slippery due to the frosting and curd so be careful with it. I highly recommend a crumb coat for this cake so spread a very very thin layer of frosting on top and all around the exterior of the cake. A bench scraper is helpful to smooth the sides. Refrigerate crumbcoated cake for 3060 minutesagain this is a slippery cake so refrigeration is very helpful. Remove cake from the refrigerator and spread the remaining frosting all over the cake. Which should only be a small amount at this point. Decorate with pineapple chunks on top of the cake andor press coconut gently into the sides of the cake.
Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting though its still a pretty fluffy cake.
Cover leftover cake tightly and store in the refrigerator for up to 5 days