1 lime, finely grated zest only, to serve
1 ripe pineapple, peeled using a sharp knife, eyes and core removed, flesh cut into 1.5cm/½in rings
2 x 160ml/5½fl oz cans coconut cream, chilled in the fridge overnight
2 tsp baking powder
3 tsp cracked black peppercorns
150²µ/5½´Ç³ú soft dark brown sugar
200g/7oz soft brown sugar
100²µ/3½´Ç³ú soft brown sugar
200g/7oz caster sugar
2 tbsp caster sugar
1 cinnamon stick
100²µ/3½´Ç³ú pitted dates, chopped
100²µ/3½´Ç³ú self-raising flour, sifted
2 star anise
1 vanilla pod, split lengthways, seeds scraped out with a knife and reserved for the cake (see below)
reserved vanilla seeds (from the sugar syrup)
150²µ/5½´Ç³ú butter, softened, plus extra for greasing
200g/7oz butter, plus extra for greasing
75²µ/2½´Ç³ú butter
4 free-range eggs, beaten
50ml/2fl oz dark rum (optional)
30ml/1fl oz dark rum