For the sponge:

125g butter, softened

250g Castor Snow

3 large eggs

165ml LANCEWOOD® Double Cream Plain Yoghurt

Zest of 1 lime

220g cake flour

2 tsp baking powder

2 cups desiccated coconut

For the filling:

4 cups diced pineapple

¼ cup castor sugar

Juice of 1 lime

¼ cup rum

For the frosting:

500g LANCEWOOD® Full Fat Plain Cream Cheese, at room temperature

250g butter, softened

1 tsp vanilla extract

4 cups sifted icing sugar

To decorate:

Dried coconut shavings

Preheat oven to 180C and grease and line 3x 20cm round cake tins.

Beat together butter and castor sugar until light and fluffy.

Whisk in eggs, yoghurt and lime zest.

Sift together flour and baking powder then fold into the wet ingredients.

Gently fold in the coconut, then spoon batter into the prepared tins.

Bake for about 25-30 minutes or until a skewer inserted into the cake comes out clean.

Leave cakes to cool in the tins for 5 minutes before unmoulding and cooling completely on a wire rack.

Make the pineapple filling by placing all the ingredients into a pot, then bring to the simmer and cook on gentle heat for 5 minutes, remove from the heat and leave to cool completely.

For the Cream Cheese Frosting, in a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the icing sugar and mix well until smooth.

Assemble the cake by placing one sponge onto a serving plate, then top with 1/3 of the cream cheese frosting, then top with 1/3 of the pineapple. Repeat layering, ending off with a final layer of cream cheese frosting and pineapple.

Top the cake with dried coconut shavings to decorate.