CURD

1. In a medium heat proof bowl, place eggs, sugar, juice, cream, salt and corn starch, whisk to combine.
2. Place the bowl over a pan of simmering water. Cook while whisking constantly until the mixture thickens and reaches 75 °C.
3. Remove from heat and transfer to a bowl. Add butter, a few cubes at a time, whisking well after each addition. Cover and refrigerate at least 3 hours or overnight.

CAKE

1. Preheat the oven to 180°C. Grease and flour then line the bottom of 3 (20 cm) round cake pans.
2. Sift the flour, baking powder, baking soda and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat on medium high the butter and sugar until they become light and fluffy. Lower to medium and add the eggs one at a time, beating well after each addition.
4. Add the vanilla, coconut extract, sour cream and beat for 1 minute.
5. Lower to medium low and alternate adding the flour mixture and coconut cream, ending with the flour. Do not over-beat.
6. Add the pineapple pieces and fold gently with a spatula. Divide the batter into the prepared pans and bake for 25 to 30 minutes. When half cooled invert onto a wire rack and leave to cool completely.

FROSTING

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium high speed until it begins to fluff.
2. Lower the speed and start adding the powdered sugar, 1/2 cup at a time, beating well after each addition.
3. Add the vanilla, coconut extract then start adding the cream 1 tbsp. at a time.
4. Turn the speed to medium high and beat until the frosting is smooth, light and fluffy.

TO ASSEMBLE

1. Place the 1st cake layer on a serving plate, pipe a dam of frosting around the cake edges and spread half the curd.
2. Add the 2nd cake layer, pipe another dam of frosting around the edges and spread the remaining curd.
3. Top with the 3rd cake and spread the frosting all around the cake.
4. Press the shredded coconut and decorate with the pineapple flowers.