Sift flour and salt into the egg mixture and gently fold the batter until all the flour is evenly incorporated.

Evenly divide the batter into the prepared pans and smooth the top. Tap the pans a few times on the counter and then run a butter knife through the batter to remove any trapped air pockets.

Bake the cakes until inserted toothpick comes out clean, 25-30 minutes. Don't open the oven for at least the first 20 minutes!

Pour pineapple juice in a medium saucepan and cook it over medium high heat for about 15 minutes to reduce down to ¼ cup.

In a small bowl, whisk eggs and egg yolks.

To temper the eggs, slowly pour the reduced pineapple juice into the eggs while whisking constantly.

Now transfer the mixture back into the saucepan and add sugar and cornstarch.

Reduce the heat to medium and cook the mixture, stirring constantly, for about 8-10 minutes, or until thickened.

Place a fine mesh sieve over a medium bowl and pour in the curd.

Cover the curd with a plastic wrap to contact to prevent skin forming. Refrigerate until cooled completely, about 2 hours, or up to 1 week.

In a mixing bowl with paddle attachment, beat cream cheese and butter on medium high speed until fluffy, about 1 minute.

Add powdered sugar and beat on low speed for a minute. Then increase the speed to medium high and continue to beat until smooth and fluffy, about 3 minutes.

Stir in vanilla extract and salt. Whip again until incorporated, about 30 seconds.

Keep cream cheese frosting in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Re-whip before using. To thaw frozen frosting, transfer into the fridge and thaw it overnight.

In a small saucepan, bring a small amount of water to a boil. Reduce the heat to simmer.

In medium heatproof bowl (I used my stand mixer bowl), whisk together egg whites and sugar and place it over the saucepan with simmering water. (This is a makeshift double boiler. Make sure the bottom of the top bowl doesn't touch the water.)

Now, remove the bowl with egg white mixture from heat. Then whisk it on medium speed for a minute, and then slowly increase the speed to medium high and beat until stiff peaks form and the mixture is cool to touch, about 10 minutes. (It may take longer with a hand-mixer.)

Once the meringue reached stiff peaks, scrape the side of the bowl with a spatula and add salt.

Keep whisking the buttercream until smooth, light and fluffy, about 10 minutes.

Now, switch to a paddle attachment and add vanilla bean. Beat the buttercream until well combined, about a minute.

Place the first layer of cake and generously drizzle about 4 tablespoons of pineapple juice all over the cake.

Then spread about ¼ cup of cream cheese frosting all over the cake layer. And pipe a border around the edges with cream cheese frosting.

Spread ¼ cup of pineapple curd in the middle.

And place the next cake layer and repeat the frosting and filling layers until all the cake layers are stacked. Make sure each layer is stacked straight up. And refrigerate the cake if you feel like frosting is getting too soft and cake is sliding. Sometimes it could happen if it’s too hot and if you take too long to assemble the cake.

Using the remaining cream cheese frosting, crumb coat the cake all around. Just a thin layer of frosting is all you need for crumb coating. Refrigerate the cake for at least1 hour to set, or overnight.

And finish decorating the cake however you like. Chill the cake in the fridge for at least an hour, or until ready to serve.