Method1. Preheat the oven to 180°C/ 160°C fan /gas 4. Grease and line two 20cm round baking tins. Cream the butter and sugar in a large bowl until pale then add the eggs one at a time, beating well after each addition.
2. Sift the flour and fold in carefully followed by the coconut and 3 tablespoons of reserved rum syrup. Divide between the tins then level the surface by tapping the side of each tin.
3. Bake for 25-30 minutes or until risen and golden. Leave to cool for 5-10 minutes then tip out onto a wire rack, drizzle over a couple of tablespoons of reserved syrup then leave to cool completely.
4. Meanwhile make the icing: whisk the double cream and coconut cream together until stiff peaks form. Set to one side. Drain the pineapple slices, making sure no liquid remains then chop finely, reserving 2 whole rings for later.
5. Slice each sponge in half horizontally then sandwich all the layers back together with a little coconut cream and a scattering of chopped pineapple. Spread the remaining cream over the top and sides of the cake and smooth using a palette knife then place in the fridge until ready to serve.
6. Halve the reserved pineapple rings and place on top of the cake, with the cocktail cherries and a final scattering of desiccated coconut.
• 175g unsalted butter, softened
• 175g caster sugar
• 3 eggs, beaten
• 175g self-raising flour
• 50g desiccated coconut
• 1 jar Opies Pineapple with Luxardo® Spiced Rum, syrup reserved
For the coconut icing:
• 50ml coconut cream
• 400ml double cream
• 2 tbsp desiccated coconut, plus 1 tbsp extra for sprinkling
• 5 Opies Cocktail Cherries, to decorate
• Fresh mint springs, to decorate