Whisk egg yolks with half the caster sugar until thick and creamy.
Boil milk, cream, remaining sugar, and vanilla components in a pan.
Stir hot milk into yolks and cook over low heat until the mixture coats a spoon.
Chill the mixture for at least one hour.
Strain and churn the mixture in an ice cream maker until frozen.
Preheat oven to 180°C and line two 20cm cake tins.
Whisk eggs and sugar until pale, fold in flour, then stir in coffee and melted butter.
Divide batter between the two tins.
Bake for 15-20 minutes until springy and cool on a wire rack.
Layer pineapple and a mixed cream cheese caramel filling between the two cakes.
Melt butter and brown sugar together, then stir in cream to make the sauce.
Serve cake slices with ice cream and warm caramel sauce.