Cream cheese frosting
1.Preheat oven 180C (160 fan forced). Grease and line base and side of 3 x 20cm round cake pans. Line two large baking trays with baking paper.
2.Using a very sharp knife or mandolin slice the top quarter section of the pineapple into very thin rounds. Remove the core from the remaining pineapple and finely dice the flesh. Scatter the diced flesh over one of the baking trays and place the thin slices on the second tray.
3.Bake the diced pineapple for 25-30 minutes or until the flesh has dried out. Remove and set aside to cool.
4.Beat the butter and sugar in a large bowl of electric mixer until light and fluffy. Gradually add the eggs, beating until just combined between each additions. Add the milk and then the grated rind and orange juice.
5.Sift the flour and baking powder together and add to the butter mixture, in two batches, until just combined. Fold in the diced pineapple.
6.Divide the mixture evenly among the prepared pans. Sprinkle over the frozen raspberries, pressing down slightly into the batter. Bake for 40 minutes or until the cake is golden and cooked when tested.
7.Cool cakes in pans 15 minutes before turning onto wire racks to cool.
8.Reduce oven temperature to 140C (120C fan forced). Bake pineapple slices for 45 minutes, turning halfway during cooking, until lightly golden.
9.Make cream cheese frosting: Beat the cream cheese, butter and orange rind with an electric mixer until smooth and creamy. Gradually beat in the icing sugar then the passionfruit juice.
10.To assemble the cake, place one of the cake layers onto a cake stand or serving plate. Top with a third of the cream cheese frosting, top with another cake. Repeat the process, finishing the cake with swirled frosting. Arrange the dried pineapple slices on top of the cake and then drizzle with extra fresh passionfruit.
Suitable to freeze. Not suitable to microwave.Note