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Ingredients

• 1 1/2 cups  cake flour
• 1 cup  whole-wheat flour, preferably white whole-wheat (see Note)
• 2 teaspoons  baking powder
• 1/4 teaspoon  salt
• 3/4 cup  granulated sugar
• 1/2 cup  honey
• 1/3 cup  canola oil
• 3 tablespoons  butter, melted
• 3/4 cup  nonfat buttermilk, or milk
• 2 tablespoons  coconut rum, or dark rum
• 2 teaspoons  coconut extract
• 3   large eggs, separated (reserve 2 yolks for pineapple curd)
• 2   large egg yolks
• 1 6-ounce can  pineapple juice, (3/4 cup)
• 1/4 cup  granulated sugar
• 5 teaspoons  cornstarch
• 12 ounces  reduced-fat cream cheese, (Neufchatel), at room temperature
• 1/3 cup  confectioners' sugar, sifted
• 1 teaspoon  coconut extract, or rum
• Pinch of  salt
• 1 1/2 cups  finely diced fresh pineapple, divided
• 2 tablespoons  toasted coconut, (see Tip)

Description

In This Stunning Dessert, Two Layers Of Coconut-flavored Cake Are Filled With Sweet Pineapple Curd And Topped With Creamy Coconut Frosting, Chunks Of Fresh Pineapple And Toasted Coconut.

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