Pineapple Coconut Torte

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

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.

Tip

The best way to soften Philadelphia block is to allow it to stand for 1 hour at room temperature or remove Philly from foil, cut into chunks and microwave on high for 30 seconds

recipe source here

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