Coconut snowball cake

A light sponge with silky-smooth Swiss meringue buttercream.

SERVES 16 PREP 1hr, plus cooling COOK about 45min

FOR THE CAKE

• 175g unsalted butter, at room temperature, chopped, plus extra to grease

• 350g plain flour

• 225g granulated sugar

• 2tsp baking powder

• 6 medium egg whites

• 300ml full-fat coconut milk

• 60g desiccated coconut

• 1tsp vanilla extract FOR THE FILLING

• 150g lemon curd FOR THE FROSTING AND TO DECORATE

• 3 medium egg whites

• 125g granulated sugar

• 150g unsalted butter, at room temperature, cut into 2cm pieces

• 1tsp vanilla extract

• 60ml full-fat coconut milk

• 50g desiccated coconut

• Ferrero Raffaello, optional 1 Preheat oven to 180°C

(160°C fan) mark 4. Grease and line 2 x 20cm round cake tins with baking parchment.

2 For the cake, in a freestanding mixer fitted with a whisk, mix flour, sugar, baking powder and ¼tsp fine salt on low to combine (or use a large bowl and handheld electric whisk). Add butter; mix until mixture resembles large breadcrumbs.

3 In a large jug, whisk egg whites, coconut milk, desiccated coconut and vanilla until combined.

4 Add ½ coconut mixture to dry ingredients; beat on medium-high for 20sec until combined. Add remaining mixture; beat on medium-high for 1min, until light and fluffy.

5 Divide evenly between tins; bake for 35min or until a skewer inserted into the centre comes out clean.

Cool in tins on a wire rack.

6 For the frosting, in a large heatproof bowl set over a pan of barely simmering water, beat egg whites and sugar with a handheld electric whisk until mixture is warm and sugar has dissolved, about 5min.

7 Quickly tip into a freestanding mixer, or continue with bowl off heat and a handheld electric mixer. Beat on high for 10min or until meringue is thick and outside of bowl is completely cool. Add butter, one piece at a time, beating well after each addition (if it looks curdled, carry on beating – it will come together). Once all butter is in, beat on medium-high for 4min. Add vanilla and coconut milk; beat for 2min, until thick and smooth. 8 Slice cakes in half horizontally then sandwich together with lemon curd. Spread frosting over top and sides, then press desiccated coconut on to sides. Decorate with Raffaello, if using, and serve.

GET AHEAD Make cakes and frosting up to a day ahead. Wrap cool cakes in clingfilm; store in an airtight container. Cover and chill frosting; bring to room temperature and beat before completing recipe. TO STORE Store iced cake, loosely covered, in fridge for up to 3 days.