Makes 2 cakes. By Adriano Zumbo, Master Patissier, Author and Television Personality.

Ingredients
For the cake
290g eggs
315g caster (superfine) sugar
395g pineapple purée
155g fine desiccated coconut
155g almond meal
24g cornflour (cornstarch)
15g baking powder.

For the coconut ganache
105g coconut cream
100g coconut milk
15g liquid glucose
410g velvet white couverture chocolate
35g coconut milk powder
5g lemon juice
25g Malibu® Caribbean rum with coconut liqueur.

For the fresh pineapple with lime
500g fresh pineapple, cut into 1cm dice
Juice of 1 lime
Zest of 2 limes, finely grated.

For assembling the cakes
80g cold mirror glaze (to make this, you will need to read Adriano Zumbo's book for his basics recipe)
500g white chocolate, coloured yellow, tempered (to make this, you will need to read Adriano Zumbo's book for his basics recipe)
Dried coconut curls, to decorate.

Method
For the cake
Preheat the oven to 165°C.
Put the eggs and sugar in the bowl of an electric mixer fitted with the whisk attachment and whisk until pale.
Fold through the pineapple purée, then fold through all the dry ingredients.
Put the batter in a bowl, cover with plastic wrap, and rest in the refrigerator for 30 minutes.
Spray two 8x20cm loaf (bar) tins with canola spray and line the base and sides with baking paper.
Divide the pineapple cake mixture between the two tins and give them a slight tap on the bench.
Stand them on a baking tray, then cover them with a second baking tray. Bake for 40–50 minutes.
The cakes are cooked when a metal skewer comes out clean or a thermometer reads 93°C.

For the coconut ganache
Put the cream, coconut cream, coconut milk and glucose into a saucepan and heat to 60°C.
Put the white chocolate into a food processor and process until roughly chopped.
Pour the warm cream mixture into the food processor and process on medium speed until smooth.
Add the coconut milk powder, lemon juice and rum and blend for a further 15 seconds.
Transfer the ganache to a container or bowl, cover with plastic wrap and allow to cool and set at room temperature (in an air-conditioned room). If the room temperature is over 25°C, put the bowl in the refrigerator; however, cooling at room temperature is better.

For the fresh pineapple with lime
Put the ingredients into a bowl, mix well and store in the refrigerator. A
fter 30 minutes of soaking, drain off all the liquid, then return to the refrigerator until needed.

Assembling the cakes
Line a baking tray with plastic wrap and stand a wire rack on it.
Put the cakes onto the wire rack over the baking tray.
Heat the cold mirror glaze to 28–34°C and pour it over the cakes.
Using a palette knife, make one swipe across the top to smooth off any excess gel.
Slide a palette knife underneath the cake and move it slightly to clean any dripping gel off the bottom of the cake, then place the cake on a serving plate or cake board.
Spread the tempered yellow chocolate on two 20x30cm guitar sheets, to a thickness of 3 mm. Leave to set slightly.
Once the chocolate is touch dry, use a ruler and a scalpel to cut out two 9x21cm rectangles, then inside each rectangle cut out another rectangle, leaving a 2cm border all around.
Lay a sheet of baking paper on top, flip the chocolate-covered guitar sheets over and place a baking tray on top as a weight to keep the chocolate flat.
Leave it for at least 4 hours for the chocolate to crystallise. Meanwhile, cut small discs and straws of the leftover chocolate to use as decorations.
Remove the chocolate from the guitar sheets and place a rectangle with the shiny side up on top of each cake, so it creates a chocolate border around the top of the cake.
Spoon the pineapple compote inside the chocolate border on top of the cake, then decorate with small peaks of coconut ganache, curls of dried coconut and the chocolate discs and straws.
Store in an airtight container in the refrigerator for up to seven days.