This is such an incredibly moist and tasty cake and with the cream cheese icing it’s hard to beat!

150g butter, softened

175g icing sugar

3 large eggs

150g self-raising flour

¾ cup dessicated coconut Zest from 2 limes

225-235g pineapple chunks

1 vanilla pod

250g cream cheese

½ cup icing sugar

1 tsp vanilla extract

1. Preheat your oven to 165 C fan bake and line a 20cm square cake tin with baking paper.

2. Whisk butter and sugar together until pale and fluffy. Add eggs and scrape in the vanilla seeds and beat for 2-3 minutes. Stir in flour and mix to just combine then fold in coconut, lime zest and pineapple pieces. If it looks a little dry, add a drizzle of the pineapple juice.

3. Scrape batter into cake tin and gently smooth top. Cook for 35-45 mins or until skewer comes out clean. As soon as you remove from the oven, prick cake with skewer and pour over remaining pineapple juice. Cool for 20 minutes then remove from tin.

4. Beat cream cheese until smooth and stir in icing sugar and vanilla.

5. When cake is cold, ice with cream cheese icing.