White Chocolate Coconut Mousse Funfetti Cake

Make the cakes:

• Preheat oven to 350º. Prepare pans with cake release (or your preferred method) and place on a baking sheet pan.
• Add the egg whites, 3 tablespoons of the milk and the scraped vanilla beans in a bowl and use a hand whisk to just combined.
• In the bowl of a stand mixer, sift together the flour and baking powder. Add the sugar and salt and mix on low speed for 30 seconds using the paddle attachment.
• Add the remaining milk and butter and mix on low speed to moisten the dry ingredients. Increase the speed to medium and continue to mix for 1.5 minutes, stopping to scrape down the sides when needed.

• Reduce the speed to medium ­low and add the egg white mixture to the batter in two parts. Beat for 30 seconds after each addition to incorporate fully. Scrape the sides of the bowl, as needed. Fold in the confetti.
  
• Distribute the batter evenly among the the three size pans, then use an offset spatula to spread and smooth the batter. Place on a baking tray and set the tray on the middle rack of your oven.
  
• Bake for 25-­30 minutes. Test for doneness with a cake tester or toothpick.
• Remove from the oven and and allow to cool for 10 minutes on a wire rack. After 10 minutes, turn the cakes out on to the wire rack to cool completely.
• Once completely cool, level and trim cake, if needed. Then cut a quarter-inch layer of each round. Soak with simple syrup, if needed.
  

Make the mousse:

• Place the chocolate and ½ cup of cream in a large heatproof bowl and heat over a double boiler, or in a microwave, stirring until the chocolate is completely melted. 
• Place the remaining cream in the bowl of a stand mixer and whip to soft, stable peaks.
• Use a handheld whisk to fold in half the whipped cream into the chocolate mixture until combined. Fold in the remainder of the whipping cream in the same manner, until fully incorporated. use immediately, or keep chilled until ready to use.
  

Assemble the cake:

• Pipe some mousse to the bottom of the mold (this will become the top of the cake). Pull some of the mousse up along the sides of the mold and place the smallest cake layer over the mousse. Pusk and jiggle lightly so that it settles into the mousse.
  
• Pipe some more mousse over the cake layer, then repeat with the next size cake layer. Top with more mousse and if the mold can accommodate another layer, add it and top with mousse. Use a spatula to smooth and finish up the bottom. Chill for at least four hours, preferably overnight. 
  
• Remove from the fridge/freezer and turn onto a plate or cake board before peeling off the mold. 
  
• Use any remaining to correct any area damages during unmolding. Finish the cake with a light airbrush of cocoa butter and chocolate mixture, or cover with sprinkles, chocolate curls, anything your heart desires. Decorate the base by piping some of the remaining mousse with a # tip.
  

Make the simple syrup:

• Add the sugar and water to a small saucepan and bring to a boil, stirring occasionally until the sugar is completely dissolved.
• Remove from heat and allow to cool. Stir in the pineapple extract. 
• Use a pasty brush or squeeze bottle to soak the cake layers.