Pineapple-Coconut Layer Cake

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Eating Well
Nutrition per serving    (USDA % daily values)
CAL
616
FAT
85%
CHOL
46%
SOD
48%

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Ingredients for 16 servings

1 cup whole-wheat flour, preferably white whole-wheat (see Note)

1 1/2 cups cake flour

Pinch of salt

3/4 cup nonfat buttermilk, or milk

1 6-ounce can pineapple juice, (3/4 cup)

1 teaspoon coconut extract, or rum

1/4 cup granulated sugar

2 teaspoons coconut extract

2 large egg yolks

5 teaspoons cornstarch Frosting & Garnish

3/4 cup granulated sugar

12 ounces reduced-fat cream cheese, (Neufch√Ętel), at room temperature

1/3 cup confectioners' sugar, sifted

1 1/2 cups finely diced fresh pineapple, divided

1/2 cup honey

1/3 cup canola oil

Cake

3 large eggs, separated (reserve 2 yolks for pineapple curd) Pineapple Curd

2 teaspoons baking powder

3 tablespoons butter, melted

2 tablespoons toasted coconut, (see Tip)

2 tablespoons coconut rum, or dark rum

1/4 teaspoon salt

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