Method

• 1.
  Place frozen raspberries, caster sugar and 3 cups (750ml) water in a saucepan. Bring to a simmer, stirring to dissolve sugar. Strain through a fine sieve into a heatproof jug, pressing down to extract as much juice and pulp as possible. Discard seeds. Divide syrup between 2 bowls, one with two-thirds of the mixture, one with the remaining third. Squeeze excess water from gelatine and stir through larger portion until completely dissolved. Add 1 cup (250ml) cold water. Pour into a 3L trifle dish, and chill for 6 hours or until set.
• 2.
  Add 1 1/2 cups (375ml) cold water to remaining raspberry syrup. Stir to combine, transfer to a shallow container and freeze completely (this should take about 6 hours).
• 3.
  Preheat oven to 160°C. Grease a 20cm springform cake pan and line the base and side with baking paper.
• 4.
  For the cake, place butter, 125g sugar and 1 tsp vanilla in a stand mixer with the paddle attachment. Beat until thick and pale. Add eggs, one at a time, beating well after each addition. Fold in milk, then fold in flour and coconut. Spread into prepared pan and smooth top. Scatter with macadamias. Bake for 45 minutes or until golden and a skewer inserted in the centre comes out just clean. Cool slightly in pan on a wire rack.
• 5.
  Reduce oven to 150°C. Place egg whites in the clean bowl of a stand mixer and whisk to soft peaks. Add remaining 110g sugar, 1 tbs at a time, until all sugar has been used and mixture is thick and glossy. Spoon over cake and return to oven for 30 minutes more, or until meringue is crisp and lightly coloured. Set aside to cool completely.
• 6.
  Place thickened cream, honey, icing sugar and remaining vanilla in a stand mixer with the whisk and whisk to stiff peaks. Fold through 100ml Malibu in 3 batches.
• 7.
  Using a large bread knife, cut cooled coconut cake in half horizontally. Place bottom half on top of jelly. Brush with remaining 45ml Malibu. Top with half the cream mixture and fresh raspberries, then top with the meringue-topped cake. Spoon remaining cream mixture over the top of the cake. Chill until ready to serve.
• 8.
  Fluff raspberry granita by scraping with a fork to create fine crystals, then spoon one-third over the trifle. Serve trifle with remaining granita alongside.