I hope to be remembered for my Pineapple Coconut Layer Cake, because it captures my passion for baking, southern flavors, and simplicity. It's unassuming grandeur makes it a delightful centerpiece at any celebration, and with one bite, your spirits will be lifted.
This recipe was adapted from Bistro Laurent Tourondel's Barbie Raspberry Layer Cake. Eating Well inspired the pineapple curd filling. —karollu
Preheat oven to 400 degrees. Butter two 8" round cake pans.
In a bowl, combine and mix the self-rising and all-purpose flour. In another bowl, combine and mix the milk and vanilla extract.
In a stand mixer, cream the butter and sugar until light and fluffy. Add 1 egg at a time until well combined.
On low speed, add the flour mixture in 4 additions, alternating with the milk mixture and ending with the flour. Divide the batter between the 2 cake pans and bake for approximately 30-35 minutes or until a toothpick comes out clean in the center of each cake. Allow the cakes to cool in their pan for 10 minutes before turning them over on a rack to finish cooling completely.
To make the pineapple curd, combine the egg yolks, pineapple juice, granulated sugar, and cornstarch in a saucepan. Whisk constantly over low-medium heat until the mixture thickens. Remove from heat and allow to cool.
To make the cream cheese frosting, combine the butter, cream cheese, vanilla extract, and kosher salt in a stand mixer. On low speed, add 1 cup of confectioners sugar at a time until incorporated. Continue mixing until the frosting is light and fluffy.
To assemble the cake, use a serrated knife to level off the rounded top of each cake and then cut each cake crosswise. You will have 4 layers of cake.
Place 1 layer of cake on a serving plate and spread with 1/3 of the pineapple curd. Repeat twice and top with remaining cake layer.
Frost the assembled cake with cream cheese frosting. Sprinkle an even layer of shredded coconut on top, and carefully press the shredded coconut to the sides of the cake.