1: Firstly, trim the outside of the pineapple and cut out all of the eyes. Shape the pineapple into a cylinder. Cut into slices, you will get about 7. Cut the centre out with a ring cutter.

2: Pour the 500ml of water into a pan and add the 200g caster sugar, vanilla pod, cinnamon stick, star anise and bay leaves. Bring the pan to the boil. Place the pineapple rings into the liquid and turn the temperature down to a low simmer.

3: Place a cartouche on top of the pineapple made of baking parchment and cook for 15-20 minutes until the pineapple is just cooked. Turn the heat off and let the pineapples cool in their own liquid.

4: With an electric whisk, beat together the 50g of soft butter and 50g of soft dark brown sugar until creamy. Add the cracked black pepper and mix together.

5: Spread this mix all over the bottom of a 21cm cake tin; make sure it goes up the sides. Drain the pineapple slices and place them into the cake tin. Place the chopped dates in-between the rings and in the centres of the pineapple. Drizzle on 50ml of dark rum.

6: With your electric whisk, beat together the 100g of butter and the 100g of soft dark brown sugar until creamy.

7: Add the sifted flour, baking powder, eggs, vanilla seeds and the dark rum.

8: Spoon this cake mix on top of the pineapple rings and smooth it down so its level.

9: Bake in a pre-heated oven at 180°C for 30-35 minutes. Remove from the oven and leave to stand for 5-8 minutes, then turn it out onto a plate, ready for serving.

10: Open the two cans of chilled coconut milk. Do not shake! Scrape the thick set cream from the can and place it into a mixing bowl with the 2tbsp of caster sugar. Whisk until light and fluffy and serve on the side with the cake. You can discard the coconut water or drink it with some dark rum and pineapple juice.