Make ahead
1 recipe coconut pastry cream
1 recipe pineapple syrup
2 8-inch layers from Martha Stewart’s Coconut Cake with Meringue Frosting
Make the pastry cream, pineapple syrup, and layers a day ahead. Freeze the layers overnight. This will make them easier to work with.
Get ready
1 recipe Italian meringue buttercream made with Myers’s Dark Rum
1 cup unsweetened shredded coconut
1 maraschino cherry, if desired
Remove the layers from the freezer at least 1 hour before assembling the cake.
Separate the pineapple chunks from the pineapple syrup with a slotted spoon. We will use both chunks and syrup.
Pulse the coconut in a food processor until it is finely chopped.
Assemble
To assemble the cake, trim the dome from one of the layers so that the top is flat. Then cut each layer into 2 layers for a total of 4 layers. Save the domed top layer and the trimmed dome for later.
Place one of the bottom layers browned side up on a cake plate. Poke holes in the layer with a toothpick. Brush the layer with the pineapple syrup. Add a thin layer of coconut pastry cream. On top of the pastry cream add a few spoonfuls of pineapple chunks.
Top with the trimmed domed layer. Brush the layer with pineapple syrup then add a thin layer of coconut pastry cream. Top with pineapple chunks.
Top with the remaining bottom layer browned side up. Poke holes in the layer with a toothpick then brush with pineapple syrup.
Using the Italian meringue buttercream, frost the cake both top and sides with a thin crumb coat. Add a thicker coat of buttercream to the top. Spread coconut on the top of the cake. Add a few spoonfuls of pineapple chunks to the top of the cake. Place a maraschino cherry in the center if desired.
Store in the refrigerator.
Using leftover cake layer
Pulse the domed layer and the trimmed dome with remaining coconut in a food processor until you have fine crumbs. Combine with the remaining buttercream and 3 tablespoons coconut pastry cream and stir until well combined. Package and freeze to use in cake pops later.