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Coconut Layer Cake with Pineapple Curd

Coconut Layer Cake

Photo: Craving Chronicles

A Coconut Layer Cake recipe with a difference. And that difference is an absolutely sensational pineapple curd filling.

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


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