PINEAPPLE FILLING

1. Combine all the ingredients in a medium saucepan over medium heat. Stir constantly until the mixture thickens, about 10 minutes. Transfer the mixture to a bowl and refrigerate until chilled before spreading on cake layers. 

CAKE

1. Preheat oven to 350 degrees. Place a round of waxed paper in the bottom of two 9-inch round cake pans. Grease the paper and insides of pans. Lightly flour the pans and paper, tapping out any excess flour. Set aside.
2. In a medium bowl, sift or whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Combine the buttermilk and whipping cream in a 1 cup measuring cup. Set aside.
4. Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Mix on high speed until the mixture is very light and creamy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Add the vanilla & coconut extracts. Mix on high for about 3 more minutes until the mixture light and fluffy.  
5. Add half the dry ingredients, and mix on medium-low speed just until combined. Add the buttermilk-whipping cream mixture and mix until incorporated. Add the remaining dry ingredients and the coconut. Mix just until the dry ingredients are incorporated. Don’t over mix.
6. Divide the batter equally between the two cake pans, using an offset spatula to level off the top of the batter. 
7. Bake the cakes until lightly browned on top, and a toothpick test comes out clean, about 25 minutes. Rotate the pans halfway through baking. Allow the cakes to cool in the pans. Invert them onto a piece of waxed or parchment paper. Using a sharp serrated knife to cut each layer into 2 thin layers, creating 4 thin layers. 

FROSTING

1. Add the cream cheese to the bowl of a stand mixer. Mix on high speed until it’s creamy and free of any lumps. Stop and scrap down the sides and under the paddle attachment, to make sure you get all of the lumps. Don’t add the butter until all of the lumps are removed.
2. Add the butter, sour cream, and extracts, and mix until creamy and smooth.
3. Sift in the sugar, one cup at a time, mixing well after each addition. Once you’ve added enough sugar for a perfect piping or spreading consistency, stop adding. You might not add all of the sugar.

TO FROST

1. Place one thin cake layer, cut side up, on a cake plate. Spread half of the pineapple filling over the layer.
2. Place a second layer, cut side down, over the pineapple filling. 
3. Spread 1 slightly rounded cup of frosting over the layer.
4. Place 3rd cake layer on, cut side up, and spread the second half of the pineapple filling over the layer.
5. Place the 4th cake layer cut side down, on the top.
6. Frost the top and sides with the remaining frosting.

TO STORE

• Refrigerate cake until an hour or so before serving, due to the cream cheese and sour cream in the frosting.
• The flavor is best when the cake is at room temperature. The cake has even more flavor the day after it’s made, once the pineapple filling has time to soak into the cake layers.