Piña Colada Layer Cake

For the sponge:

125g butter, softened

250g castor snow

3 large eggs

165ml double-cream plain yoghurt

Zest of 1 lime

220g cake flour

2 tsp baking powder

2 cups desiccated coconut

For the filling:

4 cups diced pineapple ¼ cup castor sugar Juice of 1 lime ¼ cup rum

For the frosting:

500g full-fat plain cream cheese, at room temperature

250g butter, softened

1 tsp vanilla extract

4 cups sifted icing sugar

To decorate:

Toasted coconut shavings

Preheat oven to 180ºC. Grease and line 3x 20cm round cake tins. Beat butter and castor sugar until light and fluffy. Whisk in eggs, yoghurt and lime zest. Sift together flour and baking powder then fold into the wet ingredients. Gently fold in the coconut, then spoon batter into the prepared tins.

Bake for about 25-30 minutes or until a skewer inserted into the cake comes out clean. Leave cakes to cool in the tins for 5 minutes before unmoulding and cooling on a wire rack.

Make the pineapple filling by placing all the ingredients into a pot, bring to a simmer and cook on gentle heat for 5 minutes. Remove and leave to cool completely.

For the frosting, in a large mixing bowl, beat cream cheese, butter and vanilla together until smooth. Add icing sugar and mix until smooth.

Assemble by placing one sponge onto a serving plate, top with of the cream cheese frosting, then top with half the pineapple filling. Repeat layering, finishing off with a layer of cream cheese frosting. Finish the cake with toasted coconut shavings to decorate. – Zola Nene