Piña colada trifle

Slice the top and bottom off the pineapple. Stand it upright and carefully slice off the skin, cutting from top to bottom and working your way around. Cut into eighths (again from top to bottom), then cut out the core and discard. Slice the rest into 1-2cm-thick triangles. Put in a bowl with the zest and juice of 2 limes, the brown sugar and 3 tbsp coconut rum. Stir, cover and set aside to macerate for 1-2 hours, stirring halfway. Strain the pineapple over a bowl to catch the juices.

Trim the darker edges off the loaf cakes to neaten them (you can trim them all for perfect presentation but it’s not essential), then cut into 1.5cm-thick slices. Arrange in 2 layers in the base of a trifle dish (around 19cm diameter and 14cm deep), cutting as necessary to fit. Spoon over the pineapple macerating juices. Arrange the pineapple in 2-3 layers on top, ensuring it is flush against the sides of the dish. Pour over the custard, cover and chill for at least 1 hour.

In a large bowl, whisk the double cream and icing sugar to soft peaks. In a separate bowl, briefly whisk the coconut cream and remaining 2 tbsp rum until smooth. Stir the coconut cream mixture into the double cream until thick and holding its shape, then spoon onto the custard layer. Chill for up to 4 hours. To serve, scatter over the coconut chips and remaining lime zest.