• Preheat oven to 350°F. Grease three 8-inch cake pans, line with parchment paper, and grease again.
• In a bowl, whisk cake flour, baking powder, baking soda, and salt.
• In a large mixing bowl, beat butter and sugar until smooth and creamy.
• Beat in egg whites until combined.
• Add sour cream, vanilla extract, and coconut extract.
• With the mixer on low, add dry ingredients, coconut milk, and pineapple juice.
• Mix until just combined.
• Fold in shredded coconut and pineapple chunks.
• Divide batter evenly among prepared pans.
• Bake for 22–24 minutes, or until a toothpick comes out clean.
• Cool cakes completely before assembling.

Make the Pineapple Curd

• Set up a double boiler with simmering water.
• In the top bowl, whisk egg, egg yolks, sugar, cornstarch, pineapple juice, and salt.
• Cook while whisking constantly for about 10 minutes, until slightly thickened.
• Remove from heat and whisk in butter.
• Transfer to a bowl and cover with plastic wrap touching the surface.
• Cool completely.

Make the Frosting

• Beat cream cheese and butter until creamy and smooth.
• Add confectioners’ sugar, coconut milk or pineapple juice, vanilla, and salt.
• Beat on low, then increase to high and mix until fluffy.
• Add extra confectioners’ sugar if a thicker frosting is desired.

Assemble the Cake

• Level cake layers if needed.
• Place one cake layer on a serving plate.
• Spread a thin layer of frosting over the top.
• Add ¼ cup pineapple curd.
• Repeat with the second cake layer.
• Add the final cake layer.
• Apply a thin crumb coat around the cake.
• Refrigerate for 30–60 minutes.
• Frost the cake with remaining frosting.
• Decorate with pineapple chunks and shredded coconut.
• Chill for at least 20 minutes before slicing.