Ingredients

For the Cake: 1 1/2  cups cake flour 1 cup  whole-wheat flour, preferably white whole-wheat (See Ingredient 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) For the Pineapple Curd: 2   large egg yolks 1 6-ounce can   pineapple juice (3/4 cup) 1/4 cup  granulated sugar 5 teaspoons   cornstarch For the Frosting & To Garnish: 12 ounces   reduced-fat cream cheese (Neufchâtel), 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 Kitchen Tip) Kitchen Tip: Toast coconut in a small dry skillet over medium-low heat until golden, stirring often, about 5 minutes.Ingredient Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here.

Description

Pineapple-Coconut Layer Cake, Recipe

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