Cream 225g butter. Add caster sugar gradually. Beat until mixture is light and fluffy. Add eggs, one at a time, beat after each addition. Add biscuit crumbs and baking powder, alternately with milk. Blend in coconut and pecans.
Pour batter into three 23cm cake tins and bake at 180 C / Gas 4 for 25 to 30 minutes. Let cool.
Meanwhile, cream 110g butter and cream cheese together. Add icing sugar, then pineapple. Mix well. Fill and ice layers once the cakes are cool.
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