2 cups King Arthur all-purpose flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, room temperature
2 cups sugar
1 1/4 cups coconut milk
1 1/2 teaspoons coconut extract
5 egg whites
Mix flour, baking powder and salt together in a bowl and set aside. Place the butter in a mixing bowl and beat on medium speed with a mixer for 1 minute. Add sugar and beat for another minute. Add coconut milk and coconut extract to butter mixture. Gradually add flour mixture into the butter mixture and beat for 2 minutes. In another bowl, beat egg whites until stiff peaks form. Fold the egg whites into the batter and mix until all ingredients are incorporated. Grease and line two 8-inch cake pans and divide batter evenly between them. Bake in a 350 degree preheated oven for 23-28 minutes until a toothpick inserted in the center of the cake comes out clean. Remove the pans from the oven and place on a cooling rack for 5-10 minutes to cool before removing cake from the pans.
1 20-ounce can crushed pineapple
2/3 cup sugar
2 tablespoons cornstarch
In a saucepan combine all ingredients over medium heat. Cook, stirring frequently until mixture gets a glossy look. Set aside to cool.
1 8-ounce package cream cheese, softened
2 tablespoons coconut milk
2 cups powdered sugar
1 teaspoon coconut extract
1 16-ounce container whipped topping, or 1 1/2 cups heavy whipping cream, whipped
Beat cream cheese in a bowl until smooth. Add coconut milk, powdered sugar and coconut extract. Mix well and then fold the whipped topping or cream into the mixture.
To assemble, cut both cakes open, making four 8-inch rounds. On top of one, place half the pineapple filling and top with a cake layer. Next add a layer of frosting, then a cake layer. Place remaining pineapple mixture on the cake and top with the last cake layer. Frost the sides and top of the cake. Sprinkle with coconut.
This is best when refrigerated for at least four hours.