275g flour

2 tsp baking powder

175g butter

300g sugar

5 egg whites – whisked to just holding

125g sour cream

Tsp vanilla

250ml coconut milk (mixed )

90g desiccated coconut

Buttercream – 225g butter

225g cream cheese

600g icing sugar

50g grated coconut cream

Tsp vanilla paste or extract

Approx. 150g pineapple jam

To decorate 175g desiccated coconut, toasted

Serve with festive fruits of your choice, we used physalis and red currants


1. Beat the butter and sugar for 5mins. Add the egg and sour cream and vanilla and coconut milk

2. Fold in the flour and baking powder and coconut

3. Spoon into 2 x 23cm greased lined tins

4. Bake at 180c for approx. 25-30mins. Cool

5. Buttercream – beat the sugar and butter together til nice and fluffy.

6. Add the cream cheese, mix well.

7. Spread the butter cream on one of the cakes and top with the jam.

8. Sit the other cake on top

9. Now cover with the rest of the buttercream, sprinkle on the toasted coconut and top with fresh fruit.