METHOD

Step 1 Combine the Kraken Rum, pineapple, mango, coconut, papaya and ginger in a large bowl. Set aside for at least 1 hour to soak.

Step 2  Set oven temperature to 160ºC/320ºF. Brush a 7.5cm-deep, 22cm (base measurement) round cake pan with melted butter. Line with non-stick baking paper. Use an electric beater to beat butter in a small bowl until soft. Add caster sugar. Beat until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Beat in the lemon curd and vanilla. Transfer to a large bowl.

Step 3 Mix the combined flour and mixed spice in a bowl. Use a large metal spoon to fold the flour mixture and coconut milk, in alternating batches, into the egg mixture. Fold in the fruit mixture. Spoon into prepared pan and smooth the surface. Tap the pan on the bench to settle the mixture. Place on a baking tray. Bake for 1 hour 40 minutes to 2 hours or until a skewer inserted into the centre comes out clean.  Set aside in pan on a wire rack to cool overnight.

Step 4 Whisk the egg white in a large bowl until frothy. Whisk in icing sugar, 1-2 tablespoons at a time, until smooth and glossy. Whisk in the lemon juice until mixture reaches pouring consistency. Place the cake on a serving plate. Pour over the icing, allowing it to drip down the side. Set aside until set. Arrange the pineapple flowers on top.

Pineapple Flowers

Step 1 Preheat oven to 200°F, then prepare the pineapple by cutting off the outside shell (do not remove the core). Now cut the pineapple into super thin slices. A mandoline will help you get the perfect paper thin slices.

Step 2 Use paper towels to dry the slices and remove as much moisture as you can.

Step 3 Place a cooling rack or baking grid inside of a baking sheet, and place the pineapple slices on the cooling rack. Bake for 2-3 hours at 200°F until they are fully dried and the edges start to look crisped.

Step 4 Carefully place each slice into small muffin tin cups to shape them. Let them cool completely to take shape.