Method

• 1.
  For the rum-soaked pineapple, place the rum and sugar in a medium saucepan over medium heat and simmer, stirring constantly, until sugar dissolves. Once bubbling, reduce heat to medium-low and continue to cook, untouched, for 3-5 minutes until syrup has reduced by half. Remove pan from heat and add pineapple. Soak for 30 minutes. Drain the pineapple over a jug to reserve the syrup.
• 2.
  To make the sponge, preheat oven to 200°C/180°C fan-forced. Grease base and side of 2 x 20cm round cake pans with extra butter and then line bases only with baking paper.
• 3.
  In a stand mixer fitted with the whisk attachment, whisk eggs and sugar on medium-high speed for 5 minutes until thick, pale and tripled in volume. Sift the flour into another bowl and stir in the desiccated coconut. Fold the flour mixture into the egg mixture, in batches, taking care not to overwork the batter, but making sure all flour mixture is evenly mixed through. Fold in the cooled melted butter, then the rum. Divide batter among cake pans and bake for 20-25 minutes, until golden and risen, and a skewer inserted into the centres comes out clean. Cool sponges in pans on a wire rack for 10 minutes, before turning out onto the wire rack to cool completely. Once cooled, carefully wrap the sponges in plastic wrap and store in the fridge overnight.
• 4.
  For the rum caramel, place the sugar and 1/4 cup (60ml) water in a large saucepan over medium-high heat. Cook, stirring constantly, until sugar dissolves, then simmer for 5-6 minutes, swirling pan occasionally so the caramel colours evenly. Once caramel is a dark golden brown, carefully (the caramel will spatter) whisk in the chilled butter until well combined and smooth. Reduce heat to low and slowly pour in the cream, whisking as you go and taking care, as the mixture will rise up quite high in the pan. Remove pan from heat, whisk in 1/2 tsp fine salt and cool slightly. Whisk in the dark rum. Transfer hot caramel to a jug and leave to cool to room temperature (it will thicken on cooling).
• 5.
  For the frosting, in a stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth. Add cream cheese and beat on medium-high speed until combined. Add icing sugar, in batches, beating well until fluffy and thick. Beat in the coconut rum. Set aside at room temperature until ready to assemble the cake.
• 6.
  To assemble, using a serrated knife, cut each sponge in half horizontally to make four layers in total. Place one layer on a serving plate and brush with a little reserved rum syrup. Divide frosting into two equal portions and set one portion aside. Spread one-third of the remaining frosting on top of cake, and sprinkle with one-third of the rum-soaked pineapple pieces. Repeat with the next sponge, reserved syrup, another one-third of remaining frosting and another one-third of pineapple pieces. Repeat, and place final sponge on top. Use a little of the reserved frosting to spread a thin ‘crumb coat’ over the top and side of the cake (this step allows the frosting to set the soft cake crumbs firmly to avoid any crumbs showing through in the final frosting layer). Chill for 30 minutes to firm up frosting, then cover the top and side of cake with the remaining reserved frosting.
• 7.
  To serve, drizzle some of the rum caramel on top and decorate with dried pineapple slices, if using. Serve with the remaining rum caramel alongside.