Ingredients

• 250g unsalted butter, at room temperature
• 430g (2 cups) caster sugar
• 4 eggs
• 300ml ctn sour cream
• 1 lemon, rind finely grated, juiced
• 300g (2 cups) plain flour
• 150g (1 cup) self-raising flour
• 85g (1 cup) desiccated coconut
• 125ml (1/2 cup) coconut milk
• 400ml double cream
• 215g (2/3 cup) Barker’s Lemon Curd
• 1 passionfruit, halved
• 330g pkt Queen Royal Icing
• Yellow food colouring, to tint
• Fresh flowers, to decorate

Method

• Step 1 Preheat oven to 180C/160C fan forced. Grease two 20 x 30cm (base measurement) slice pans and line with baking paper.
• Step 2 Use electric beaters to beat butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition, until combined. Beat in sour cream and lemon rind. Stir in the flours, coconut, coconut milk and 2 tbs lemon juice. Divide between the prepared pans and smooth surface of each. Bake for 25-30 minutes or until golden and a skewer inserted into centre comes out clean. Set aside for 30 minutes, then turn onto wire racks to cool completely.
• Step 3 Use a round 8.5cm cutter to cut out 6 discs from each cake. Whisk cream in a bowl until just-firm peaks form (don’t overbeat or it will curdle). Transfer cream to a piping bag fitted with a 1.5cm fluted nozzle.
• Step 4 Reserve 4 cake discs. Spread the remaining 8 cake discs with lemon curd and pipe some cream over the top. Stack 1 curd-topped cake on top of another. Top with a reserved plain cake. Repeat with the remaining cakes to make 4 layered cakes. Transfer to a tray. Place in the fridge for 20 minutes to chill.
• Step 5 Place passionfruit pulp in a jug. Add enough water to make 60ml (1/4 cup). Place royal icing mixture in a bowl. Add passionfruit liquid and a couple of drops of food colouring. Mix until well combined.
• Step 6 Drizzle the passionfruit icing over the top of each layered cake, allowing some to drip down the side. Top with fresh flowers.