Instructions: Cream the butter and sugar well, then slowly beat in the eggs. Melt half the chocolate, beat in with the flour, almonds and coconut until smooth.

Divide mixture evenly between the tins. Bake in a moderate oven Gas Mark 4, 180 C, 350 F for 30-35 minutes until cooked. Carefully turn out and cool on a wire tray.

Drain pineapple, mix juice with the Malibu then use all but 2 tablespoons to soak both the cakes. Whisk the cheese, sugar and reserved juice together until smooth. Now add the cream and whisk until spreadable. Reserve 11/2 pineapple rings, chop the remainder. Sandwich the cakes together with some cheese mixture and the chopped pineapple, lift onto a plate. Spoon 2 tablespoons of mixture into the piping bag, spread remainder over cake.

Mark the top into 12 portions then pipe whirls on each and one in the centre. Grate the reserved chocolate and press onto sides of the cake. Melt any remaining chocolate, fill bag, snip off end and pipe on zig-zag lines on each portion as shown. Complete with pieces of pineapple and the chocolate decorations.

NOTES : A moist cake with a hint of the exotic.

Makes 12 slices.

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