1 pineapple, peeled and sliced
Pre heat the oven to 180c.
Grease and line a 20cm, loose bottom cake tin.
Beat together the coconut cream, oil, butter and sugar until white. Add the eggs, one
at a time, fold in the flour and dessicated coconut and pour into the tin. Bake for 20
minutes, then allow to cool.
To make the Mojito syrup: bring the water and sugar to the boil, cool, then add the
mint and the rum. Stir to combine.
To make the buttercream: beat the butter, coconut cream and icing sugar together
until thoroughly combined.
To assemble: split the cake in half so you have two equal rounds. Spoon over the
syrup, pipe over half the buttercream and cover in sliced pineapple.
Place the other round of cake on top and repeat the layers. Decorate with pineapple leaves, shaved coconut and mint.