Cococnut cake filled with pineapple curd and frosted with coconut swiss meringue buttercream
This cake is best eaten the day it was made or the day after but can be refrigerated for upto 4 days.
Always get to room temperature before serving.
Since this is a butter based cake,it will harden in the fridge to a certain extent. It softens once it comes to room temperature. If you are serving the same day , keep unrefrigerated .
You can make both the curd and the buttercream upto three days beforehand. Get to room temperature before using. You may need to beat the buttercream for a minute or two if still hard.
During any step of the buttercream making, if the mixture seems too loose, chill for 15 minutes and continue.
You can add a tablespoon of rum in the curd or the buttercream to give a more authentic pina colada flavour combination.