EatingWell_Top_Desserts_Cookbook

Pineapple-Coconut Layer Cake Makes: 16 servings Active time: 1 1/4 hours Total: 2 1/2 hours Equipment: Two 9-inch round cake pans Heart Health Diabetes Weight Loss Gluten Free In this stunning dessert, two layers of coco - nut-flavored cake are filled with sweet pine - apple curd and topped with creamy coconut frosting, chunks of fresh pineapple and toasted coconut. Cake 11/2 cups cake flour 1 cup whole-wheat flour, preferably white whole-wheat 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup granulated sugar 1/2 cup honey 1/3 cup canola oil 3 tablespoons butter, melted 3/4 cup nonfat buttermilk (see Tip, page 11) or milk 2 tablespoons coconut rum or dark rum 2 teaspoons coconut extract 3 large eggs, separated (reserve 2 yolks for pineapple curd) Pineapple Curd 2 large egg yolks 1 6-ounce can pineapple juice ( 3/4 cup) 1/4 cup granulated sugar 5 teaspoons cornstarch Frosting & Garnish 12 ounces reduced-fat cream cheese (Neufchâtel), at room temperature 1/3 cup confectioners’ sugar, sifted 1 teaspoon coconut extract or rum Pinch of salt 11/2 cups finely diced fresh pineapple, divided 2 tablespoons toasted coconut 1. To prepare cake: Preheat oven to 350°F. Coat two 9-inch cake pans with cooking spray.

2. Sift cake flour, whole-wheat flour, baking powder and 1/4 teaspoon salt into a medium bowl. Beat 3/4 cup sugar, honey, oil and melted butter in a large bowl with an electric mixer on medium speed until well blended. Whisk buttermilk (or milk), rum and coconut extract in a small bowl. With the mixer on low speed, alternately mix the dry ingredients and the wet ingredients into the sugar mix - ture, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. 3. Clean and dry the beaters. Beat 3 egg whites in a medium bowl with the electric mixer on medium-high until soft peaks form. Gently fold the whites into the batter in two additions until just combined. Divide the bat - ter between the prepared pans, spreading to the edges. 4. Bake the cake until a toothpick inserted in the center comes out clean, 26 to 30 min - utes. Cool in the pans on a wire rack for 10 minutes. Turn out and let cool to room tem - perature, about 1 hour.