With a delicate coconut sponge cake, creamy filling and mounds of tropical fruit, this fabulous cake will bring a taste of sunshine into your home.

Ingredients: (Serves 8)

For the cake:

• 110 g/4 oz plus 1 tablespoon butter, at room temperature
• 3 tablespoons creamed coconut, at room temperature
• 140 g/5 oz caster sugar
• 3 eggs
• 110 g/4 oz self-raising flour
• 55 g/2 oz shredded coconut

For the filling:

• 240 ml/12 fl oz double cream
• ½ large mango, pitted, peeled and sliced
• 1 medium-large banana, peeled and sliced
• 230 g/8 oz tinned pineapple chunks
• Fresh coconut shavings

Method:

Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease two 20-cm/8-inch round cake tins and line the bottoms with greaseproof paper.

Beat together the butter, creamed coconut and sugar until pale and creamy. Beat in the eggs, one at a time. Sift the flour over the bowl, then fold in. Stir in the shredded coconut. Spoon the batter into the prepared tins and spread out evenly using the back of the spoon. Bake for 20 to 25 minutes until golden brown and a skewer inserted in the center comes out clean. Turn the cakes out onto a wire rack and leave to cool completely.

Just before serving, whip the cream. Spread about half over one of the cakes. Top with about half the banana, pineapple and mango. Place the second cake on top. Swirl the remaining whipped cream on top and pile on the remaining fruit. Garnish with coconut shavings.