540g packet vanilla cake mix
450g can crushed pineapple in syrup
¼ cup Malibu (coconut-flavoured white rum)
250g cream cheese, chopped, at room temperature
¼ cup icing sugar mixture
600ml tub thickened cream
410g can peach slices in juice, drained, chopped
1 ½ cups pink and white marshmallows (150g), cut into quarters
½ cups shredded coconut (115g), toasted
Invert base of a 20cm round springform pan (base measures 18cm). Grease and line base and side of pan with baking paper.
Prepare cake mix according to packet directions, reserve icing sachet for another use. Stand cake in pan for 10 minutes. Turn out onto a wire rack to cool.
Drain pineapple in a sieve over a bowl, pressing out syrup with the back of a spoon. Reserve ¼ cup of the syrup. Combine reserved syrup with Malibu in a small jug.
Cut cake horizontally into three even layers. Place base layer on a serving plate. Drizzle with half the Malibu mixture.
Beat cream cheese and icing sugar in a large bowl of an electric mixer until smooth. Add cream. Beat until firm peaks form, scraping down side and base of bowl to incorporate cream cheese before cream has thickened.
Just before assembling, transfer 2 level cups of the cream cheese mixture to a large bowl. Stir in pineapple, peaches and marshmallows.
Spread half the fruit cream over base layer. Top with middle cake layer. Drizzle with remaining Malibu mixture.
Repeat layering with remaining fruit cream and cake layer, cut-side down.
Spread remaining cream cheese mixture over top and around side of cake, then sprinkle with coconut. Cover cake. Refrigerate for up to 8 hours, or overnight.