Make the pineapple curd according to the recipe instructions.
Preheat the oven to 325°F. Grease and lightly flour 3 9-inch round cake pans; set aside.
In a large bowl, beat the sugar, butter, and oil together until light and fluffy, about 5 minutes. Add the egg yolks, one at a time, mixing well after each addition. Beat in the extracts.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture alternately with buttermilk, beating well after each addition. Fold in the coconut.
In a large bowl, add the egg whites and cream of tartar. Use clean beaters and beat on medium speed until stiff peaks form. Fold 1/4 of the egg whites into the batter until well incorporated. Gently fold the remaining egg whites into the batter until no streaks remain.
Divide the batter even between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes. Remove from pans and cool completely on a wire rack.
Assemble the cake
Place one of the cake layers on a serving plate, bottom side up. Spread half the pineapple curd over the top, leaving a 1/2-inch margin around the edge. Top with another cake layer. Repeat with remaining curd and top with the third cake layer.
Frost the cake
Make the 7 minute frosting according to the recipe instructions.
Spread the frosting over the top and sides of the cake. Gently press the shredded coconut into the frosting on top and sides of cake.