Ingredients

• Melted butter, to grease
• 3 eggs
• 155g (3/4 cup) caster sugar
• 1 teaspoon vanilla extract
• 6 egg whites
• 190g (1 1/4 cups) plain flour
• 35g (1/4 cup) cornflour
• 1/2 teaspoon baking powder
• 2 teaspoons finely shredded lemon rind
• 2 teaspoons fresh lemon juice
• 20g (1/3 cup) shredded coconut

Passionfruit icing

• 400g cream cheese, softened
• 80g (1/2 cup) icing sugar mixture
• 1 x 140ml can passionfruit pulp

Method

• Step 1 Preheat oven to 180C. Brush 2 shallow, round 20cm (base measurement) cake pans with melted butter to lightly grease. Line bases with non-stick baking paper.
• Step 2 Combine the eggs, half the sugar and the vanilla in a large bowl. Use an electric beater to beat until pale, creamy and a long trailing peak forms when the beater is lifted.
• Step 3 Use clean electric beaters to beat the egg whites in a large clean, dry bowl until soft peaks form. Gradually add the remaining sugar and whisk until mixture is thick and glossy.
• Step 4 Use a large metal spoon to fold half the egg whites into the egg mixture until just combined. Fold in the remaining egg whites until just combined. Sift over the combined plain flour, wheaten cornflour and baking powder. Add lemon rind and juice, and use a large metal spoon to fold until combined.
• Step 5 Pour cake batter evenly among the prepared pans. Bake in preheated oven for 20 minutes or until surface is dry and cake springs back when lightly tapped. Remove from oven. Turn onto a wire rack lined with non-stick baking paper and set aside for 30 minutes or until cooled to room temperature.
• Step 6 Spread the coconut over a baking tray and cook in oven, stirring occasionally, for 3 minutes or until toasted. Remove from oven and set aside on the tray until required.
• Step 7 To make the passionfruit icing, use an electric beater to beat the cream cheese in a large bowl until pale and creamy. Add half the icing sugar and beat until well combined and fluffy. Add the remaining icing sugar and beat until combined. Stir in the passionfruit pulp.
• Step 8 Use a sharp serrated knife to cut each cake in half horizontally. Place the bottom half of 1 cake on a serving plate or cake stand. Spread with one-quarter of the passionfruit icing. Continue layering with the remaining cake and icing, finishing with a layer of icing. Sprinkle with toasted coconut and cut into wedges to serve.