Step 1

Preheat oven to 350F.

Step 2

Line three 6-inch baking pans with parchment paper and set aside.

Step 3

In a large bowl, whisk together flour, baking powder, salt, and shredded coconut. Set aside.

Step 4

In the bowl of a mixer, beat coconut oil and sugar on high until smooth.

Step 5

Add eggs, one at a time, ensuring mixture is smooth before adding next egg.

Step 6

Add half of the dry mixture and half of the milk in the mixing bowl, and mix on low until just incorporated. Add the remainder of the dry ingredients and milk and mix until just combined.

Step 7

Evenly divide the cake batter into the three baking pans and bake for 30 – 35 minutes, until a cake tester or toothpick comes out clean when poked into the centre of the cake.

Step 8

Let cake layers cool before frosting.

Step 9

In a large stainless steel bowl, combine the egg yolks, cornstarch, sugar, and salt. Whisk until well combined. Once mixture is smooth, whisk in pineapple juice.

Step 10

Set the bowl over a saucepan of simmering water and cook, stirring constantly with a rubber saptula until the mixture thickens and can coat the back of spatula, about 10 minutes. Remove mixture from heat.

Step 11

Strain the curd through a fine-mesh sieve to remove any lumps.

Step 12

Fold in the coconut oil until it is fully melted and mixed in.

Step 13

Cover the curd with plastic wrap. Make sure the plastic wrap is touching the surface of the curd to prevent a skin from forming.

Step 14

Refrigerate until cold. The curd will thicken as it cools.

Step 15

In a small sauce pan, combine crushed pineapple and sugar over medium heat.

Step 16

Continuously stir the pineapple to prevent mixture from sticking to the bottom of the pan.

Step 17

Cook for 10 – 15minutes, until mixture is syrupy.

Step 18

Set aside to let cool.

Step 19

Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.

Step 20

The next day, remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid.

Step 21

Scrape out the top, thickened cream and leave the liquid behind.

Step 22

Place hardened cream in your mixing bowl. Beat for 30 seconds with a mixer until creamy.

Step 23

Add vanilla and powdered sugar and mix until creamy and smooth. Taste and adjust sweetness as needed.

Step 24

Keep in refrigerator until ready to use.

Step 25

Place first layer down on cake stand/plate. Pipe a large dollop of pineapple coconut curd in the centre. Fill the majority of the remaining space with pineapple jam, leaving enough room for a ring of whipped coconut cream to be piped around the perimeter. Pipe whipped coconut cream so that it is the 'barrier' for the two types of pineapple fillings.

Step 26

Place second cake layer on top and repeat previous step.

Step 27

Place final cake layer, cut side down.

Step 28

Frost entire cake with whipped coconut cream and decorate however you like!