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1 1/2 cups sifted cake flour
1 1/2 cups sugar
3 teaspoons baking powder
Pinch of salt
4 egg yolks
1/2 cup corn oil
1/2 cup water
1 teaspoon vanilla extract
6 egg whites, room temperature
1/4 cup pineapple juice
1/4 cup sweetened canned coconut cream
2 tablespoons dark rum

1 pound confectioner's sugar
6 tablespoons butter, room temperature
1/4 cup whipping cream
1 egg *
1 teaspoon vanilla extract
1 teaspoon coconut or almond extract
1/4 cup drained crushed pineapple
1 tablespoon dark rum
4 ounces shredded coconut, toasted

*If egg safety is a concern, either omit the egg or substitute
the equivalent pasteurized liquid egg product.

For the cake: Preheat oven to 350 degrees F. Butter two 9-inch round
cake pans. Line with parchment, butter paper. Sift together flour, 1 cup
sugar, baking powder and salt. Whisk yolks, oil, water and vanilla in large bowl until pale yellow. Beat whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and continue beating until
stiff but not dry. Fold dry ingredients into yolk mixture. Gently fold in
beaten whites. Pour batter into prepared pans. Bake until lightly golden
and tops spring back when touched, about 30 minutes. Invert cakes onto
racks and cool. Mix pineapple juice, coconut cream and rum in a small
bowl. Brush tops of cakes with juice mixture.

For the frosting
: Using electric mixer beat confectioner's sugar, butter, cream, egg, vanilla and coconut extract in a large bowl until smooth and creamy. Transfer 1 cup frosting to a small bowl. Stir in crushed pineapple. Add rum to remaining frosting in large bowl. Set 1 cake layer on plate. Spread with pineapple frosting. Top with second cake layer smooth side
up. Frost top and sides of cake with as much of remaining frosting as
desired. Sprinkle top of cake with coconut.

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