Infused with the vibrant flavours of the tropics, this delightful toasted coconut and passionfruit layer cake is perfect for your Christmas dessert table.

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Ingredients

• 2 1/2 cups plain flour

• 1 1/2 tsp McKenzie’s Baking Powder

• 1 tsp McKenzie’s Bi-Carb Soda

• 1 1/2 cups caster sugar

• 375g unsalted butter, softened

• 4 eggs

• 1 cup Greek-style natural yoghurt

• 2 cups McKenzie’s Fine Desiccated Coconut

• 225g cream cheese, softened

• 3 cups icing sugar mixture

• 2 passionfruit, quartered

• 125g raspberries

• 6 cherries

Directions

Step 1

Preheat oven to 170°C/150°C fan-forced. Grease and line 2 x 20cm (base) round cake pans with baking paper. Combine flour, baking powder and bicarbonate of soda in a bowl and set aside. Using an electric mixer, beat caster sugar and 250g butter in a bowl until creamy. Add eggs, one at a time, beating well after each addition. Stir in yoghurt.

Step 2

Stir in flour mixture and 1 cup coconut until just combined. Divide batter among prepared pans. Smooth surfaces. Bake for 35 minutes or until a skewer inserted at the centre comes out clean. Transfer to wire racks to cool. Place remaining coconut on a baking tray and bake for 5 minutes or until golden.

Step 3

Using an electric mixer, beat cream cheese and remaining butter in a large bowl until smooth. Add icing sugar and beat until smooth. Place 1 cake on a plate. Top with 1 cup icing. Top with remaining cake. Spread remaining icing over cake to cover. Press toasted coconut around side and top of cake. Decorate with passionfruit, raspberries and cherries. Serve.

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Reference: https://www.woolworths.com.au/shop/recipes/toasted-coconut-and-passionfruit-layer-cake