Raspberry & Coconut Marshmallow Cake

Preheat oven to 160°C. Grease a 18cm and a 24cm round cake pan and line bases and sides with baking paper.

Beat butter and sugar together in a large bowl of a stand mixer until thick and pale. With the motor running, add one egg at a time, beating well between each until combined. Add vanilla extract and beat to combine.

Combine flour and desiccated coconut in a medium bowl. Fold into batter, alternating with coconut milk, until smooth.

Divide mixture between pans, ensuring they are the same depth. Bake for 55 minutes or until a skewer inserted into centre of smaller cake comes out clean. Remove from oven. Bake larger cake for a further 10-15 minutes or until a skewer inserted into centre comes out clean. Cool cakes in pans for 15 minutes, then turn out onto wire racks and cool completely.

Meanwhile, to make the marshmallow icing, place egg whites, cream of tartar and sugar in a large heatproof bowl over a saucepan of simmering water. Whisk with a hand-held mixer for 4-5 minutes or until very thick. Remove from heat and whisk for a further 3-4 minutes or until cooled to room temperature. Add 2 tbs jam and beat until combined. Swirl through 1 tbs jam.

Secure the larger cake (see tip). Spread tops of both cakes with remaining jam and icing. Position smaller cake on top of larger cake, to one side. To serve, decorate with raspberries and shredded coconut.