Method

• 1.
  For the white chocolate cream, melt the chocolate in a large heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch the water). Set aside. Meanwhile, bring 1 cup (250ml) thickened cream to the boil in a small saucepan over high heat. Pour hot cream over the melted chocolate, stand for 3 minutes, then whisk until combined. Set aside to cool to room temperature. Add remaining 1 cup (250ml) cream and the coconut cream and whisk to combine. Chill, covered, overnight.
• 2.
  Transfer chilled cream to a stand mixer fitted with the whisk attachment and whisk on high speed for 2-3 minutes, until firm peaks form. Use immediately, or chill until ready to assemble.
• 3.
  Preheat oven to 200°C/180°C fan-forced. Grease base and sides of 4 x 20cm round cake pans and line with baking paper.
• 4.
  For the cake, sift the flour and baking powder into a large bowl. Add the sugar, coconut and almond meal and whisk to combine. Whisk remaining ingredients in a large bowl until smooth, then add to flour mixture. Stir to combine. Divide evenly between prepared pans and bake for 35 minutes, or until a skewer inserted at centre comes out clean. Cool in pans on a wire rack to room temperature.
• 5.
  For the curd, place passionfruit pulp in a medium saucepan. Add the cornflour and whisk until dissolved. Add the sugar and whisk to combine. Add the milk and cook, whisking constantly, over low heat until mixture starts to boil. Cook, whisking, for a further 1 minute. Remove from the heat and whisk in the butter, one piece at a time, until melted and combined. Cover and chill until cold and thickened.
• 6.
  Transfer cakes to a board and trim to level tops.
• 7.
  For the syrup, bring the sugar, vanilla and 100ml water to the boil in a small saucepan, stirring until sugar dissolves. Remove from heat and stir in the Malibu, if using. Brush cakes with syrup, and set aside to cool to room temperature.
• 8.
  To assemble, scoop the 2 tbs fresh passionfruit pulp into a small bowl. Place one sponge on a serving plate. Spread top with 1 cup of chocolate cream, going right to edges. Spoon curd into a piping bag and cut a 1cm opening. Pipe one-third of the curd over cream, leaving a 2cm border around the edge. Spoon over one-third of the fresh pulp. Stack a second sponge on top, pressing down slightly, and repeat, finishing with the fourth sponge on top. Chill cake and remaining cream for 30 minutes.
• 9.
  Using a spatula, coat top and side of cake with a very thin layer of remaining cream, to set the crumb. Chill for 30 minutes. Cover cake with remaining cream. Grab handfuls of coconut flakes and gently push into cream over cake so the flakes stick, until cake is coated completely. Serve (see note, opposite).