Ingredients

• 190g (1 1/4 cups) plain flour
• 1 1/4 teaspoons baking powder
• 20g (1/4 cup) desiccated coconut
• 4 eggs, separated
• 1 teaspoon vanilla extract
• 270g (1 1/4 cups) caster sugar
• 80ml (1/3 cup) milk
• 395g can sweetened condensed milk
• 185ml (3/4 cup) evaporated milk
• 185ml (3/4 cup) coconut milk
• 1 lime, juiced
• 2 tablespoons white rum
• 500ml thickened cream
• Flaked coconut, toasted, to serve

Dried pineapple flowers

• 1/2 medium pineapple, peeled, green leaves reserved

Lime and mint sugar

• 1/2 cup loosely packed fresh mint leaves, plus extra, to serve
• 2 tablespoons white sugar
• Finely grated rind of 1 lime

Method

• Step 1 Preheat the oven to 170C/150C fan forced. Lightly grease a 5cm-deep, 22.5 x 33cm ovenproof baking dish. Line the base and 2 long sides with baking paper, allowing the long sides to overhang.
• Step 2 Sift the flour and baking powder into a large bowl. Stir in the coconut. Use an electric beater to beat the egg yolks, vanilla and 215g (1 cup) sugar in a bowl on high for about 2 minutes or until the sugar dissolves and the mixture is thick and pale. Use a large metal spoon to fold in the flour mixture and the milk in alternating batches.

• Step 3 Use a clean electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the remaining 55g (1/4 cup) sugar, 1 tbs at a time, whisking constantly until sugar dissolves and the mixture is thick and glossy. Fold into the flour mixture in 2 batches. Spoon into the prepared pan. Smooth the surface. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Cool for 10 minutes before inverting onto a baking tray with sides. Remove paper. Cool until just warm. Use a skewer to pierce holes over the surface of the cake.
• Step 4 Combine the condensed milk, evaporated milk, coconut milk, lime juice and rum in a jug. Slowly pour the mixture over the warm cake. Cover and place in fridge overnight.
• Step 5 For the dried pineapple flowers, preheat the oven to 120C/100C fan forced. Place a large wire rack over a large baking tray. Use a sharp knife or mandoline to cut pineapple into 2mm-thick slices. Place on the wire rack. Dry pineapple in oven for 1 1/2-2 hours, until slices are dry to touch. Working quickly, press warm slices into 80ml (1/3 cup) muffin pan holes. Set aside for 1 hour to set ‘flowers’.
• Step 6 For lime and mint sugar, pound mint in a mortar and pestle to make a smooth paste. Stir in sugar and lime rind until combined.
• Step 7 Transfer cake to a serving platter. Beat the cream until firm peaks form. Spread over cake. Top with pineapple flowers, a few pineapple leaves, lime and mint sugar, extra mint leaves and coconut.