225g caster sugar
225g self-raising flour
1 teaspoon baking powder
70g desiccated coconut
4 passionfruits (or about ¾ cup of passionfruit pulp)
400g icing sugar
250g cream cheese
100g white chocolate
Preheat oven to 170 degrees Celsius.
Grease two 20cm diameter spring form circular cake tins with a little butter and line the bases with baking paper.
Beat together the butter and sugar until pale and fluffy.
Beat in eggs one at a time until completely incorporated.
Sift in flour, baking powder and add salt and coconut. Gently fold through. Ensure that no flour pockets remain.
Divide batter between prepared tins and smooth surface.
Bake for 20-25 minutes until the edges are starting to shrink away from the tin.
Allow to cool before releasing cakes from the tins.
Meanwhile, beat together the cream cheese, butter and icing sugar until smooth.
Beat in passionfruit pulp until icing is smooth and consistent in texture
When cool, using a serrated knife, slice through each cake horizontally so you have 4 sponge layers.
Lay one sponge layer on a plate or what you plan to serve the cake on (if you want to serve it on a cake stand, choose an unobtrusive plate of similar size that will fit in your freezer). Spread with 1/5 of the frosting, smoothing and spreading with a palette knife.
Place another sponge layer on top and repeat process until all layers have been used. Cover the cake with a thin layer of the remaining frosting.
Place cake in the fridge to set for an hour.
Using a grater or peeler, shave white chocolate. Dust over the top of the cake and sides of the cake.
Place unwrapped in freezer. Freeze for 4 hours and then wrap with clingfilm.
To serve, unwrap and place on dish you plan to serve it on. Allow to defrost at least 5-6 hours before serving. Once defrosted, cake should be consumed within 3 days.