Preheat oven to 120°C/100°C fan forced. Grease a 23cm (top size) round bundt pan with butter. Dust the inside of the pan with extra flour, shaking off the excess. Place the pineapple in a fine sieve to drain, then use the back of a spoon to press as much liquid out of the pineapple as possible.

Use electric beaters to beat the cream cheese and butter in a large bowl until smooth. Sift in flour and beat until just combined. Add egg yolks and beat until smooth. Slowly add milk and drained pineapple, while beating until well combined.

Use clean electric beaters to beat the egg whites in a bowl until soft peaks form. Gradually add the sugar, beating well after each addition, to ensure the sugar is dissolved. In 3 batches, use a large metal spoon to carefully fold the meringue into the pineapple mixture, while trying to keep the mixture as aerated as possible.

Pour the mixture into the prepared pan, then tap the pan firmly on the bench to release large air bubbles. Use the back of a spoon to smooth the surface. Bake for 2 hours or until light golden brown and set. Turn the oven off. Leave cake in the oven for 10 minutes to cool slightly with the door ajar.

Remove the cake from the oven and set aside in the pan for 30 minutes to cool further (the cake should deflate slightly and start to pull away from the sides of the pan). Carefully invert onto a serving plate. Set aside to cool completely.

To make the frosting, use electric beaters to beat the sour cream, sugar, double cream and vanilla in a bowl until firm peaks form.

Spread sour cream frosting over the cake, keeping it textured. Top with the pineapple lollies, to decorate.