Coconut Layer Cake with Pineapple Curd

Photo: Craving Chronicles

Pineapple curd – where have you been all of my baking life?

As a long time devotee of lemon curd, a pineapple version was quite the discovery for me. Revelation even.

The coconut cake itself is pretty spectacular too. Bursting with coconut flavor and smothered in a gorgeous light, fluffy Italian Meringue frosting. Pina Coladas anyone?

The cake maestro behind this Coconut Layer Cake with Pineapple Curd is Craving Chronicles.

Coconut Layer Cake with Pineapple Curd

 

Ingredients

For the Coconut Cakes:

• 3 cups + 1 tablespoon (13 ounces) cake flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1¾ cups sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup canned sweetened cream of coconut
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 1 teaspoons coconut extract
• 1 cup buttermilk
• pinch of salt

For the Pineapple Curd:

• 6 large egg yolks
• 3 6-ounce cans pineapple juice, (2¼ cups)
• ¾ cup granulated sugar
• 5½ tablespoons cornstarch

For the Meringue Frosting:

• ¾ cup granulated sugar
• 3 large egg whites
• 2 tablespoons cold water
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract

Instructions

1. For the full recipe go here: Coconut Layer Cake with Pineapple Curd.

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