1Preheat oven to moderate, 180 C. Lightly grease and line three 20 cm round cake pans.
2In 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 cooled coffee until just combined. Divide mixture evenly among cake pans, smoothing top.
3Bake 30 to 35 mins until cooked when tested. Cool in pan for 10 mins before transferring to a wire rack to cool completely.
2In a jug, dissolve coffee in milk. Cool. In a large bowl, using an electric mixer, beat butter, icing sugar and cooled coffee together until smooth and fluffy.
2Meanwhile, in a small microwave-safe bowl, microwave 2 tbsps each caster sugar and water on high 1 min. Cut pineapple into very thin slices. Brush with sugar mixture and press into greased muffin pan recesses. Bake in a very slow oven, 120 C, 1½ to 2 hours until dry. Use as required. Store in an airtight container.
3Place 1 cake on a serving plate. Spread with one-third frosting, repeat layers, finishing with frosting. Decorate with pineapple flowers and coffee praline.
Bauer/Woman's Day/ Photo: Rob Shaw
Text: Luisa Dewal