Phase 1: Prepare the Pineapple Filling (Allow time for cooling)

1. Combine Ingredients: In a medium saucepan, combine the undrained crushed pineapple (including all the juice), granulated sugar, and cornstarch. Whisk thoroughly until the cornstarch is fully dissolved and there are no lumps. This is crucial to prevent a lumpy filling.
2. Cook and Thicken: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, whisking constantly to prevent scorching on the bottom. Continue to cook and whisk for about 5-8 minutes, or until the mixture has noticeably thickened to a jam-like consistency. It should coat the back of a spoon.
3. Add Flavour (Optional): Remove the saucepan from the heat. Stir in the optional lemon juice (for brightness) and butter (for richness) until the butter is fully melted and incorporated.
4. Cool Completely: Transfer the pineapple filling to a heatproof bowl. Cover the surface directly with plastic wrap (press it down onto the filling) to prevent a skin from forming. Allow it to cool completely to room temperature, and then refrigerate until well-chilled (at least 1-2 hours, or preferably longer). A cold filling is essential for assembling the cake without melting the frosting or making the layers slide.

Phase 2: Bake the Coconut Cake Layers

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch or 9-inch round cake pans. Alternatively, line the bottoms with parchment paper circles and grease/flour the sides. Proper pan preparation prevents sticking and ensures clean cake layers.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisking aerates the flour and ensures the leavening agents and salt are evenly distributed.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the room temperature coconut milk, sour cream (or yogurt), vanilla extract, and optional coconut extract until smooth.
4. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), beat the room temperature butter on medium speed until creamy, about 1 minute. Add the granulated sugar gradually and continue beating on medium-high speed for 3-5 minutes, until the mixture is very pale, light, and fluffy. Scrape down the sides and bottom of the bowl occasionally. This step incorporates air, which is crucial for a light cake texture.
5. Add Eggs: Add the room temperature eggs one at a time, beating well (about 30 seconds) after each addition. Scrape down the bowl again after the last egg is incorporated. Adding eggs one at a time ensures they emulsify properly into the batter.
6. Alternate Dry and Wet Ingredients: Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the wet ingredients in two additions, beginning and ending with the dry ingredients. (Dry -> Wet -> Dry -> Wet -> Dry). Mix only until just combined after each addition. Overmixing develops gluten, which can make the cake tough. Stop mixing as soon as you no longer see streaks of flour.
7. Fold in Coconut: Remove the bowl from the mixer. Gently fold in the 1 cup of sweetened shredded coconut using a rubber spatula.
8. Divide Batter: Evenly divide the batter among the three prepared cake pans. Use a kitchen scale for precision if desired. Smooth the tops with an offset spatula.
9. Bake: Bake in the preheated oven for 25-35 minutes (8-inch pans might take slightly longer than 9-inch). The cakes are done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached. The tops should be lightly golden and spring back when gently touched.
10. Cool Cakes: Let the cakes cool in their pans on a wire rack for 10-15 minutes. Then, carefully run a thin knife or offset spatula around the edges of the pans and invert the cakes onto the wire racks. Peel off the parchment paper if used. Let the cakes cool completely to room temperature (at least 1-2 hours). Warm cakes will melt the frosting and cause assembly issues.

Phase 3: Prepare the Coconut Cream Cheese Frosting

1. Beat Cream Cheese and Butter: In the clean bowl of your stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer), beat the softened cream cheese and softened butter together on medium-high speed until completely smooth, creamy, and well combined, about 2-3 minutes. Scrape down the sides and bottom of the bowl frequently to ensure no lumps remain.
2. Add Sugar and Flavourings: Reduce the mixer speed to low. Gradually add the sifted powdered sugar, about 1 cup at a time, mixing until just incorporated after each addition. Once all the sugar is added, add the vanilla extract, coconut extract (start with the lower amount), and salt.
3. Whip Frosting: Increase the mixer speed to medium-high and beat for 2-4 minutes until the frosting is light, fluffy, and smooth.
4. Adjust Consistency: Check the frosting consistency. If it’s too thick, add the coconut milk or heavy cream, 1 tablespoon at a time, beating well after each addition, until you reach a smooth, spreadable consistency. If it’s too thin, add more sifted powdered sugar, 1/4 cup at a time. Taste and add more coconut extract if desired.

Phase 4: Assemble the Pineapple Coconut Layer Cake

1. Level Cakes (Optional but Recommended): If your cake layers have domed tops, use a long serrated knife to carefully level them. This creates a stable, even cake. Save the scraps for snacking!
2. First Layer: Place one cake layer (top-side down for a flat surface) onto your serving plate or cake stand.
3. Pipe a Frosting Dam: Transfer some frosting to a piping bag fitted with a round tip (or snip the corner off a sturdy zip-top bag). Pipe a thick ring of frosting around the outer edge of the first cake layer. This “dam” will hold the pineapple filling in place and prevent it from oozing out the sides.
4. Add Pineapple Filling: Spread about half of the chilled pineapple filling evenly inside the frosting dam.
5. Second Layer: Carefully place the second cake layer on top (top-side down). Gently press down to secure it. Pipe another frosting dam around the edge of this layer.
6. Add Remaining Filling: Spread the remaining chilled pineapple filling evenly inside the second frosting dam.
7. Third Layer: Place the third cake layer on top, this time placing it top-side up (or leveled side up).
8. Crumb Coat (Highly Recommended): Apply a thin, even layer of frosting over the entire cake (top and sides). This is called a crumb coat, and it traps any loose crumbs, ensuring your final layer of frosting is clean and beautiful. Don’t worry if it looks messy.
9. Chill: Refrigerate the crumb-coated cake for at least 30 minutes (or freeze for 15 minutes) to allow the frosting to firm up.
10. Final Frosting: Apply the remaining frosting generously over the top and sides of the chilled cake, smoothing it with an offset spatula or creating decorative swirls.
11. Garnish with Toasted Coconut: Gently press the toasted shredded coconut onto the sides and/or sprinkle it over the top of the cake. To toast coconut: spread shredded coconut on a dry baking sheet and bake at 325°F (160°C) for 5-10 minutes, stirring occasionally, until lightly golden and fragrant. Watch carefully as it burns quickly!
12. Chill Before Serving: Refrigerate the fully assembled cake for at least 1 hour (or preferably 2-4 hours) before slicing and serving. This allows the frosting to set firmly and the flavours to meld, making it easier to slice cleanly.