Instructions
- Preheat oven to 350 degrees. Spray two 9-inch round cake pans with non-stick spray and line the bottoms with parchment paper; set aside.
- COCONUT CAKE: In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- In a small bowl, whisk together buttermilk, coconut milk or cream, and extracts; set aside.
- In the bowl of a stand mixer, cream together sugar and butter until well combined, about 3 minutes. Add eggs one at a time and beat on medium high until light and fluffy, about 3 minutes.
- On low speed, add half of the dry ingredients and mix until just combined. Add the wet ingredients and mix until fully incorporated. Pour in the last of the dry ingredients; mix until just combined. Fold in coconut, and divided batter evenly between cake pans.
- Bake, rotating halfway through, until a toothpick inserted comes out clean, about 25 minutes. Allow to cool completely in pans before removing and leveling the cake layers by cutting off the domes with a serrated knife. Then cut each layer in half, creating 4 thin layers.
- PINEAPPLE FILLING: While the cake bakes, combine pineapple with juice, sugar, and cornstarch in a saucepan over medium heat. Stir constantly until the sugar is dissolved and the mixture thickens into a glossy filling, about 10 minutes. Pour into a covered glass container and chill in the refrigerator.
- CREAM CHEESE FROSTING: In a large bowl, beat together cream cheese, butter, and sour cream until smooth. Add confectioners’ sugar and vanilla; beat on low speed until combined, then beat on high for 3 minutes.
- TO ASSEMBLE: Place one cake layer on a cake stand or plate. Spread the top with 1/3 of the pineapple filling; repeat with the next two layers. Add the final cake layer and cover the entire cake with cream cheese frosting.
- Gently sprinkle and press toasted coconut into the frosting. Garnish the top with candied pineapple and serve.
- Cover and refrigerate any leftovers.
