This tropical layer cake features subtly floral lychees, strawberry Bavarian cream, and a creamy coconut frosting for one ...

The endless double-checking of ingredients ... though you can also make it at home from coconut butter (mix equal parts coconut butter and water) or use this easy trick to make it from coconut ...

Pour 450ml/16fl oz of the coconut and almond milk, the coconut cream, syrup, almond butter and vanilla into ... until the mixture is the consistency of double cream. Leave to cool before covering ...

Once cool, lightly whip the double cream in a separate bowl ... the milk, salt, butter, vanilla paste, coconut flavouring, if using, and coconut oil. Bring to the boil. In a separate bowl ...

I sometimes use a butter knife to spread it around the ball. Quickly roll in sweetened dessicated coconut. Leave to set on parchment paper until firm and dry then store in air tight canister.