1.Toast coconut in medium frying pan, stirring constantly, about 2 minutes or until browned lightly. Remove from pan; cool.
2.Drain pineapple over small bowl; reserve ½ cup of the syrup, discard remainder.
3.Preheat oven to moderate (180°C/160°C fan-forced). Grease two deep 20cm-round springform tins; line bases and sides with baking paper.
4.Beat butter and sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions. Transfer mixture to large bowl; stir in sifted flour, pineapple, then reserved syrup. Divide mixture between tins; bake 20 minutes.
5.Meanwhile, beat egg whites in small bowl with electric mixer until soft peaks form; gradually add extra caster sugar, beating until sugar dissolves between additions. Fold in toasted coconut.
6.Remove cakes from oven; working quickly; divide coconut mixture over cakes in tins, using spatula to spread evenly so tops are completely covered. Bake about 30 minutes. Stand cakes in tins 5 minutes; using small knife, carefully loosen meringue from baking paper around inside of tin. Release sides of tins; cool.
7.Meanwhile, beat ingredients for Malibu cream in small bowl with electric mixer until soft peaks form.
8.Place one cake on serving plate; spread with cream. Top with remaining cake; dust with sifted icing sugar.