Pre heat oven to 180ºC and lightly grease two 8 inch round cake tins with butter. Line bottom of pan with baking paper.
Using a mixer beat the butter, caster sugar, flour, baking powder and salt until all combined and sandy in consistency. In a separate bowl, mix together the wet ingredients until the eggs are evenly mixed in. Slowly add to the dry ingredients mixing on a low-medium speed. Scrape down the bowl and beat on high until smooth- do not over mix.
Pour the batter evenly between the two cake tins. Place in the oven for 25-30 minutes until a skewer comes out clean. Once baked, leave in the tin for 10 minutes before transferring to a cooling rack.
For the Pina Colada syrup, add the water, Malibu, pineapple juice and caster sugar into a small saucepan and heat gently until the sugar has dissolved making sure to stir occasionally. Once the sugar has melted boil gently until it starts to thicken. Stop when the mixture turns syrupy.
While the cake is still warm from the oven, poke small holes all over both layers using a skewer. Pour the syrup over the holes and leave to cool.
For the frosting, beat together the butter and sifted icing sugar along with 1 Tbsp Pineapple juice until it starts to combine. Pour in the Coconut flavouring and beat the frosting for a good 5 minutes until pale in colour, light and fluffy.
Spread some frosting on top of the first layer and decorate with some pineapple pieces and crumble over some meringue. Sandwich together with the second layer and spread over the remaining frosting.
Decorate with fresh Pineapple, Cherries and Meringues and Enjoy!
This deliciously indulgent cake should only be consumed by people of 18+ years, due to the addition of alcohol.
- Temperature: 180°C/160°C Fan/Gas mark 4 oC
- Baking time:
- Serves: 16