Ambrosia Coconut Cake

Serves 10, Prep and Cook 1 hour, 25 mins

540g packet vanilla cake mix

450g can crushed pineapple syrup

¼ cup Malibu (coconutflavoured white rum)

250g cream cheese, chopped, at room temperature

¼ cup icing sugar mixture

600ml tub thickened cream

410g can peach slices in juice, drained, chopped

1½ cups pink and white marshmallows (150g), cut into quarters 1½ cups shredded coconut (115g), toasted

1 Invert base of a 20cm round springform pan (base measures 19cm). Grease and line base and side of pan with baking paper. 2 Prepare cake mix according to packet directions, reserving icing sachet for another use. Stand cake in pan for 10 minutes. Turn out onto a wire rack to cool.

3 Drain pineapple in a sieve over a bowl, pressing out syrup with the back of a spoon. Reserve ¼ cup of the syrup. Combine reserved syrup with Malibu in a small jug.

4 Cut cake horizontally into three even layers. Place base layer on a serving plate. Drizzle with half Malibu mixture.

5 Beat cream cheese and icing sugar in a large bowl with an electric mixer until smooth. Gradually beat in cream until firm peaks form.

6 Just before assembling, transfer 2 level cups of the cream cheese mixture to a large bowl. Stir in pineapple, peaches and marshmallows.

7 Spread half the fruit cream over base layer. Top with middle cake layer. Drizzle with remaining Malibu mixture.

8 Repeat layering with rest of fruit cream and cake layer.

9 Spread rest of cream cheese mixture over top and around side of cake. Sprinkle with coconut. Cover. Refrigerate for up to 8 hours, or overnight.