1

Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease a 22cm x 30cm cake tin with spread and line the base with baking paper.

2

Melt 100g of the spread in a pan over a medium heat, then stir in 50g of the sugar. Add the rum and bring to a gentle boil. Cook for 3-4 minutes, stirring, until thickened.

3

Pour the caramel into the prepared cake tin, ensuring the base is covered, then arrange the pineapple slices over the top.

4

Melt the remaining spread and put in a large bowl with the remaining sugar and the flour, eggs, milk, baking powder and half of the lime zest. Beat, using a hand-held electric whisk, until smooth. Pour the batter over the pineapple slices and level using a spatula. Bake for 35 minutes until a skewer inserted into the centre comes out clean. Let the cake cool in the tin for 15 minutes, then invert it onto a serving platter. Gently peel off and discard the baking paper.

5

Meanwhile, toast the coconut flakes in a small dry frying pan over a medium heat for 2-3 minutes until golden. Let cool completely.

6

Decorate with the coconut flakes and remaining lime zest, then serve.