Tropical Coconut Cake

Tropical Coconut Cake

1-1/2 cups unsalted butter, softened
2 1/3 cups sugar, divided
6 large eggs, separated
3-3/4 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups milk
1 teaspoon vanilla
1 teaspoon coconut extract
1 recipe Pineapple Curd (recipe follows)
1 recipe Creamy Coconut Frosting (recipe follows)
garnish: toasted coconut, white chocolate curls
.
Preheat oven to 350. Grease and flour 3 9" pans and set aside.

In large bowl, cmbine butter and 2 cups sugar. Beat at high speed until
fluffy. Add egg yolks, one at a time, beating well after each addition. Sift
together cake flour, baking powder, and salt. Add flour mixture to butter
mixture, alternately with milk, beginning and ending with flour mixture.
Beat in vanilla and coconut extract.

In a separate bowl, beat egg whites at high speed until soft peaks form. Add
remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks
form. Fold egg-white mixture into batter in thirds. Spoon batter ito
prepared pans. Bake for 25-27 minutes, or until a wooden pick inserted in
center comes out clean. Let cool in pans for 10 minutes.

Remove cake layers from pans and cool completely on wire racks.

Spread Pineapple Curd evenly between cake layers. Spread Creamy Coconute
Frosting on sides and top of cake. Garnish sides of cake with toasted
coconut. Top cake with white chocolate curls if desired.

PINEAPPLE CURD

3/4 cup sugar
3 tablespoons cornstarch
2 (8 oz) cans crushed pineapple, well drained
1 tablespoon fresh lemon juice
3 egg yolks, lightly beaten
1/4 cup butter, cut into pieces
1/2 teaspoon pineapple extract

In heavy saucepan, combine sugar and cornstarch. Add pineapple, lemon juice, and egg yolks. Cook over medium heat, stirring constantly for 7-8 minutes or until very thick.

Remove from heat; gradually whisk in butter until melted. Stir in pineapple
extract. Cool mixture slightly; cover and chill for 2 hours.

CREAMY COCONUT FROSTING

2 (4 oz.) bars white baking chocolate, chopped
1/4 cup heavy whipping cream
1/2 cup butter, softened
1/2 cup sour cream
1 tablespoon coconut extract
5 cups confectioners’ sugar

In small bowl, combine white chocolate and cream. Microwave on high in 30
second intervals, stirring between each, until melted and smooth
(approximately 1 1/2 minutes total). Set aside to cool completely.

In large bowl, combine white chocolate mixture, butter, sour cream and
coconut extract. Beat at medium speed until light and fluffy. Gradually add
confectioners’ sugar, beating until combined.

Note: For testing purposes, we used Ghirardelli white chocolate premium
baking bars.