Pineapple Coconut Torte

Ingredients

• decorative flowers or sliced mango, to garnish
• 1 cup toasted shredded coconut
• 1 cup caster sugar
• 1/2 cup cornflour
• 1/2 cup plain flour
• 1/2 cup self-raising flour
• 1/2 cup sour cream
• 1/4 cup coconut flavoured liqueur
• 2 tablespoons caster sugar
• 450g can crushed pineapple, drained
• 500g block PHILADELPHIA Cream Cheese, softened
• 6 eggs

Method

• Beat eggs in a bowl with an electric mixer for 10 minutes or until thick and creamy. Add caster sugar, 1 tablespoon at a time, beating until the sugar is dissolved between additions. Fold in sifted flours. Divide mixture evenly over 2 x 20cm lined round cake pans. Bake at 180°C for 25 minutes or until a skewer when inserted comes out clean. Turn cakes onto a wire rack to cool.
• Push canned pineapple through a fine sieve to remove the excess liquid. Make Philly cream by combining the PHILLY, sour cream and sugar until smooth.
• Split cooled cakes horizontally and position the base of one cake onto a serving plate. Brush cake with one third coconut liqueur and spread with a layer of PHILLY then 1/3 of the pineapple. Repeat layering twice more, replace top and then spread remaining Philly cream including the side of the cake. Press the toasted coconut around the side of the cake and top with decorative flowers or fruit.