If you are crazy for pineapple and coconut, then this triple layer Pineapple Coconut Cake is for you! Three layers of homemade moist, fluffy coconut cake separated by rich and sweet pineapple curd and frosted with light and airy 7-minute frosting. The entire cake is covered in shredded sweetened coconut making it stunning enough for any special occasion.
Preheat the oven to 325°F. Grease and lightly flour 3 9-inch round cake pans; set aside.
In a large bowl, beat the sugar, butter, and oil together until light and fluffy, about 5 minutes. Add the egg yolks, one at a time, mixing well after each addition. Beat in the extracts.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture alternately with buttermilk, beating well after each addition. Fold in the coconut.
In a large bowl, add the egg whites and cream of tartar. Use clean beaters and beat on medium speed until stiff peaks form. Fold 1/4 of the egg whites into the batter until well incorporated. Gently fold the remaining egg whites into the batter until no streaks remain.
Divide the batter even between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes. Remove from pans and cool completely on a wire rack.
Assemble the cake
Place one of the cake layers on a serving plate, bottom side up. Spread half the pineapple curd over the top, leaving a 1/2-inch margin around the edge. Top with another cake layer. Repeat with remaining curd and top with the third cake layer.