Ingredients
Frosting
Topping
Method
1.Preheat oven to 180°C. Lightly grease and line three 20cm round cake pans.
2.In a jug, dissolve coffee in boiling water. Cool. In a large bowl, using an electric mixer, beat butter and sugar together until creamy. Add eggs, one at a time, beating well after each addition. Fold in sifted combined flours and almond meal, pineapple and coffee until combined. Divide mixture evenly among cake pans.
3.Bake for 30-35 minutes. Cool in pan for 10Â minutes before transferring to a wire rack to cool completely.
Frosting
4.In a jug, dissolve coffee in milk. Cool. In a large bowl, using an electric mixer, beat butter, icing sugar and coffee together until smooth.
Topping
5.In a small bowl, microwave sugar and water for 1 minute. Cut pineapple into thin slices. Brush with sugar mixture and press into greased muffin pan recesses. Bake at 120°C for 90 minutes or until dry.
6.Spread 1 cake with one-third frosting, repeat layers, then finish with frosting. Decorate cake with pineapple flowers and coffee praline.
Note
- To make coffee praline, line an oven tray with baking paper and spread 2 tablespoons roasted coffee beans over tray. In a saucepan, heat 1/3 cup caster sugar on high until golden. Pour over coffee beans. Cool. Crush or chop praline to serve.