Peel a pineapple and cut away the eyes. Then, slice super thinly on a mandoline and place on a baking tray lined with a silicone mat. For a variety of shapes, place in a muffin tray and/or mini muffin tray. Bake at 225 degrees fahrenheit for 1 hour. Flip flat pieces on your baking tray halfway through baking.

Combine the condensed milk and the shredded coconut into a large mixing bowl. Press the mixture into 2 lined 7” round cake pans and place in the fridge to firm up, about 30 minutes. Once firm, remove from the pan and coat one side with dark chocolate. Spread on using your small offset spatula and let chill in the fridge to set, about 10 minutes. When firm, remove the patties from the fridge and coat the other side and around the patty with dark chocolate. Chill again for an additional 10 minutes or until set.

In your 3 7” round cake pans, place 2.5lbs of batter in each pan and bake for 1 hour and 45 minutes. Let your cakes cool in the pan.

Remove your cakes from the pan and level your cakes and remove the caramelization from the bottom of each cake.

Use Sir Squeeze-A-Lot and Simple Syrup to lightly soak all your cake layers.

Optional: Use a paintbrush to lightly tap some rum onto each of the layers.

To give your IMBC additional flavouring, cut a vanilla bean pod lengthwise using a sharp paring knife. Use the back of your knife to scrape out the little seeds in the center of each side and add to 1 ½ cups of IMBC.

From the bottom up, your layers should alternate with this pattern: banana cake, chocolate Swiss meringue buttercream, coconut patty, vanilla IMBC. Once stacked, put in the fridge to chill and firm up, approximately 20 minutes.

Make 4 ½ cups of the Spice Island Buttercream and crumb coat the cake using a large flat spatula. Then place back into the fridge for another 20 minutes or until firm.

Using more of the Spice Island Buttercream, apply another layer of IMBC onto the cake and chill again for 20 minutes or until firm. Smooth all sides of the buttercream using a bench scraper.

This wouldn’t be a Grenadian cake if it weren’t for the Ground Nut Sugar Cake! First, boil sugar and water, and then add the ginger. Whisk, and then boil until the consistency is so, about 8-10 minutes. Then, turn off the heat and stir in the peanuts. Once the mixture starts to cluster, pour onto a lined tray.

Make the chocolate ganache, and then pipe along the sides of the cake so that it drips down and control the drip in a parchment paper piping bag. Then, pour more of the chocolate ganache on top of the cake in the top and then.

Add the pineapple, dried mango and the ground nut sugar cake and decorate as desired.