Passion fruit & coconut cake

1 Preheat the oven to 180 ̊C, gas mark 4. Grease and line a deep 20cm cake tin. In a large bowl, use electric beaters to cream together the butter and 200g sugar until pale and fluffy. Beat in ½ the coconut cream until combined, then beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Fold in the flour, baking powder and 40g desiccated coconut until combined. Tip into the prepared tin and bake for 25-30 minutes, until a skewer inserted comes out clean. Turn out onto a wire rack to cool completely.

2 Meanwhile, toast the remaining 2 tbsp desiccated coconut in a dry frying pan until fragrant; set aside. Use a balloon whisk to whip the cream and remaining 10g sugar to soft peaks. Fold through the remaining coconut cream.

3 Once cool, use a large, serrated knife to cut the cake into three layers. Place the base on a cake stand or serving plate. Spread ⅓ of the coconut whipped cream over the base and top with ⅓ of the curd. Scoop the pulp of 1 passion fruit over the curd. Top with the middle tier of cake and repeat with the toppings. Top with the last tier and spread with the remaining cream, curd and passion fruit. Sprinkle with the toasted coconut and serve.