Ingredients
540g packet vanilla cake mix
450g can crushed pineapple in syrup
¼ cup Malibu (coconut-flavoured white rum)
250g cream cheese, chopped, at room temperature
¼ cup icing sugar mixture
600ml tub thickened cream
410g can peach slices in juice, drained, chopped
1 ½ cups pink and white marshmallows (150g), cut into quarters
½ cups shredded coconut (115g), toasted
Method
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Invert base of a 20cm round springform pan (base measures 18cm). Grease and line base and side of pan with baking paper.
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Prepare cake mix according to packet directions, reserve icing sachet for another use. Stand cake in pan for 10 minutes. Turn out onto a wire rack to cool.
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Drain pineapple in a sieve over a bowl, pressing out syrup with the back of a spoon. Reserve ¼ cup of the syrup. Combine reserved syrup with Malibu in a small jug.
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Cut cake horizontally into three even layers. Place base layer on a serving plate. Drizzle with half the Malibu mixture.
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Beat cream cheese and icing sugar in a large bowl of an electric mixer until smooth. Add cream. Beat until firm peaks form, scraping down side and base of bowl to incorporate cream cheese before cream has thickened.
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Just before assembling, transfer 2 level cups of the cream cheese mixture to a large bowl. Stir in pineapple, peaches and marshmallows.
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Spread half the fruit cream over base layer. Top with middle cake layer. Drizzle with remaining Malibu mixture.
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Repeat layering with remaining fruit cream and cake layer, cut-side down.
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Spread remaining cream cheese mixture over top and around side of cake, then sprinkle with coconut. Cover cake. Refrigerate for up to 8 hours, or overnight.
