• Place the coconut in a small bowl.
  50 g desiccated coconut
• Warm the coconut milk up in a pan until near boiling, then pour over the coconut. Add the vanilla extract and rum. Cover the bowl and leave to soak for an hour or so.
  160 ml tinned coconut milk, 1 tsp vanilla extract, 50 ml white rum
• Cream the butter and sugar until light and fluffy.
  250 g unsalted butter, 300 g golden caster sugar
• Beat in the eggs one by one, alternating with a little of the flour if the mixture looks like splitting.
  4 medium eggs
• Sift the dry ingredients and discard any bran that's left in the sieve. Add half to the cake batter and fold in, then mix in half of the coconut mixture. Repeat with the remaining halves.
  100 g wholemeal flour (whole wheat), 175 g plain flour (all purpose flour), 2 tsp baking powder, ¼ tsp bicarbonate of soda (baking soda)
• Divide the cake batter between two 23 cm round cake moulds or lined tins and bake for 30 mins at 180℃ (350℉, Gas 4) or until well risen and an inserted skewer comes out more or less clean.
• Squeeze the orange juice over the two cakes whilst hot.
  ½ orange
• Leave to cool for 10 minutes then turn out onto racks to cool completely.

Filling and Topping

• Beat the mascarpone and lemon curd until well mixed and creamy.
  150 g mascarpone cheese, 4 tbsp lemon curd
• Sandwich the cakes together with a third of the icing, then spread the rest over the top and around the sides.
• Top with the white chocolate shavings.
  40 g white chocolate