Coconut Cake with Lemon & Lime Cream

Preheat the oven to 170°C and line three 20cm cake tins with non-stick paper.

In a large mixing bowl, add the butter and caster sugar. Using an electric beater, whip until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Add the sour cream and lemon juice and beat to combine. Fold through the self-raising flour and desiccated coconut to combine.

Divide evenly between the pans and place in the oven. Cook for 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool completely.

In a large bowl, whip the thickened cream using electric beaters. Add the Beerenberg Lemon & Lime Curd and whip until combined.

In a small bowl, add the coconut cream and icing sugar. Mix to combine.

Once the cakes have cooled place one cake on a cake stand and spread with half the lemon & lime cream. Repeat with one more cake and the remaining cream. Top with the final cake, drizzle with coconut glaze and finish with sliced mango and mandarin segments.