Step 1

Preheat oven to 160 °C (320°F) with the fan on (see note 3 if you don't have a fan function) and grease two 8 inch cake tins (I use my homemade cake release). Also line the bottom as this cake is prone to sticking to the bottom of the cake tin.

Step 2

Sift together the flour, cornstarch, baking powder, baking soda and salt. Using a whisk or fork, mix until well combined. Set aside for now.

Step 3

In a large bowl combine the white sugar, eggs, vegetable oil, crushed pineapple, vanilla and lemon juice. Using a whisk, mix until well combined and no lumps remain.

Step 4

Add the dry ingredients into the wet ingredients, and using a spatula, gently fold until just combined. Do not overmix.

Step 5

Evenly distribute the batter into the two cake tins. Drop the cake tins lighly on the counter to remove any large air bubbles and bake for 30-33 minutes or until a toothpick comes out clean.

Step 6

Once baked, allow them to cool in the cake tins for about 20 minutes, and then turn them out onto a wire rack to completely cool before frosting.

Step 7

While the cake is baking, make the pineapple filling. In a saucepan combine crushed pineapple, white sugar, cornstarch, milk and lemon juice. Mix everything well and then place it over a medium heat, continously mixing until it becomes thick in consistency. It may look like the filling is curdling as it's heating up, but don't worry it will come together once the cornstarch is activated.

Step 8

Once thick, take it off the heat immediately and add in the butter and gel colour (if you're using it). Stir until the butter is completely melted and incorporated. Transfer to a bowl and set aside to cool.

Step 9

Prepare the whipped cream once everything is cool and the cake is ready to assemble. Before beginning, your mascarpone and whipped cream should be cold.

Step 10

In a large bowl, combine the mascarpone, icing sugar and vanilla. Mix on a low speed for about 10 seconds, and then turn up the speed to a medium high and mix until well combined. If using a stand mixer use the whisk attachment.

Step 11

Add in the whipping cream and mix on a low speed for about 10 seconds (to allow everything to combine without the cream splattering), and then turn up the speed to a medium high and whip until you reach stiff peaks. Keep a careful eye on the mixture as you don't want to overwhip the cream.

Step 12

To finish, add in the crushed pineapple, and using a spatula, gently fold it in until just combined. The frosting is now ready to use.

Step 13

OPTIONAL: Begin by trimming off all the caramelised edges on the top, bottom and sides of the cake layers. Also level the tops if the cake layers have a slight dome.

Step 14

Place your first cake layer onto your cake stand, and spread out a generous amount of the frosting on top.

Step 15

Place some of the frosting into a piping bag with a 1A round tip, and pipe a border/dam around the edges of the cake layer to hold in the pineapple filling. Fill the middle with half of the pineapple filling.

Step 16

Place the next cake layer on top and cover the top and sides with more frosting. If you have a cake scraper, you can use it to smooth out the sides.

Step 17

For the top, pipe a decorative border around the top edges (I like to use a 1A piping tip - see video for demonstration) and then fill the middle with the remaining pineapple filling. Enjoy!