The most extraordinary moist tropical Pineapple Layer Cake made by first making pineapple curd by whisking 1/2 cup pineapple juice 3 egg yolks 1/3 cup sugar and 2 tbsp cornstarch in saucepan over medium heat stirring constantly until thick and glossy 4 to 5 minutes removing from heat stirring in 2 tbsp butter covering and refrigerating then preheating oven to 350°F greasing and lining two 9-inch pans whisking 2 1/2 cups flour 2 tsp baking powder 1/2 tsp baking soda and 1/2 tsp salt beating 3/4 cup softened butter and 1 1/2 cups sugar 2 to 3 minutes adding 3 room temperature eggs one at a time then vanilla and optional coconut extract stirring 1/2 cup room temperature sour cream with partially drained 8 oz crushed pineapple alternating flour with pineapple sour cream beginning and ending with flour just combined dividing baking 28 to 32 minutes cooling then beating 16 oz room temperature cream cheese and 1/2 cup room temperature butter smooth adding 4 to 5 cups sifted powdered sugar 3 tbsp pineapple juice and vanilla beating fluffy assembling with dam technique for curd filling and frosting exterior. A completely perfect moist tropical crushed pineapple curd cream cheese frosting layer cake recipe.