White Christmas mousse layer cake

SERVES 12 PREP & COOK TIME 1½ HOURS (+ COOLING TIME)

12/3 cup (250g) plain flour

½ cup (75g) cornflour 1 tablespoon baking powder

2/3 cup (50g) desiccated coconut 180ml can coconut milk

½ cup (125ml) milk

5 egg whites

2 teaspoons vanilla extract 175g butter, softened

1¾ cup (385g) caster sugar 3 cups (150g) flaked coconut and white chocolate curls, to decorate

WHITE CHOCOLATE MOUSSE 2 tablespoons warm water 1 teaspoon powdered gelatine 300ml thickened cream

200g white chocolate, chopped finely, melted, cooled SWISS BUTTERCREAM

4 egg whites (at room temperature)

1 cup (220g) caster sugar

250g unsalted butter, chopped and softened

1 WHITE CHOCOLATE MOUSSE Place water, gelatine and ¼ cup (60ml) of the cream in a small saucepan over low heat, stir for 1-2 minutes to dissolve gelatine. Add white chocolate to a large bowl; stir in gelatine mixture. Transfer to large clean bowl; set aside to cool slightly. Whip remaining cream until stiff peaks. In two batches, fold whipped cream into cooled chocolate mixture until smooth. Cover, refrigerate for 1 hour until firm.

2 Preheat oven to 160°C (140°C fanforced). Grease and line 3 x 18cm round cake pans.

3 Combine plain flour, cornflour, baking powder and coconut in a bowl.

4 Whisk coconut milk, milk, egg whites and vanilla in a medium bowl.

5 Using a stand mixer, place butter and sugar in bowl and using creaming beater, beat on low speed until smooth. Increase speed to high, beat for 6 minutes, or until light and fluffy. Reduce speed to low, add the flour mixture and egg white mixture in batches until combined.

7 Divide mixture evenly among cake pans, smoothing top with a pallet knife. Bake for 30 minutes, or until a skewer inserted comes out clean. Cool cakes in pans for 10 minutes; turn out to cool on wire racks.

8 To assemble, level the top of cakes if needed. Place one cake layer on a cake stand or serving plate. Spread half the White Chocolate Mousse over cake. Top with second cake layer then remaining mousse and cake. Refrigerate while preparing Swiss Buttercream.

9 SWISS BUTTERCREAM Meanwhile, place egg whites and sugar in a heatproof bowl over a saucepan of simmering water. Whisk constantly for 10 minutes or until mixture reaches 70°C on a sugar thermometer and sugar is completely dissolved. Transfer mixture to the bowl of a stand mixer fitted with whisk attachment, whisk mixture for 5 minutes or until thick and glossy and cooled to room temperature. Gradually add butter, one piece at a time, whisking well after each addition, until all butter is incorporated and mixture is pale and smooth. Spread evenly over the cake and press with coconut. Refrigerate for 30 minutes.

10 Serve cake topped with white chocolate curls.

Cake suitable to freeze.