Prepare your baking tin and set aside. Preheat your oven to medium heat

Measure out all your ingredients. Taking all your dry ingredients and sift them onto a medium bowl.

In another bowl mix the sugar and butter and cream them until pale.

Beat two eggs in a small bowl and add to the creamed mixture

Cream again then add the remaining eggs and cream once more. Add in the vanilla essence. Cream again

Fold in the flour alternating with the coconut cream cream. Use only a cup out the two measured out.First put half the flour, fold in, then add some more cream and fold in. Do this until completely mixed.

Check for drop consistency. Pour batter into pan and bake

Bake for 40-50 minutes until a skewer comes out clean. Once done place on a rack to cool

For filling take the remaining cream mix with the pineapples and blend together.

The mixture should be a paste like consistency. Add in the rum/brandy. At this point one may choose to use as is or boil for a few minutes over low heat. I preferred to use as is.

Option one: (might be messy)Slice your cake into layers and pour the mix on each. Stacking it once more. Pour the remaining mixture on your cake. Chill your cake overnight. Then frost as desired

Option 2: Using dowels make holes in your cake and pour in the mixture. Chill overnight then frost as desired.

This cake is best served chilled and is not recommended for children.

Highly recommended for bridal showers, pajama parties of one or more 😉