Choc-coconut macaroon cake

1.Preheat oven to 180°C. Spread coco­nut flakes on an oven tray and toast, stirring occasionally, until golden (3-4 minutes). Set aside. Leave oven on.

2.Combine both chocolates, cream and half the Malibu in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth (2-3 minutes), then remove from heat.

3.Whisk yolks and remaining Malibu in a heatproof bowl over a saucepan of simmering water until thick and pale (2-4 minutes). Remove from heat and whisk in chocolate mixture, then whisk in an electric mixer until cooled to room temperature (4-5 minutes). Fold in toasted coconut and refrigerate until just beginning to firm (2-3 hours).

4.For coconut dacquoise, combine coconut, icing sugar and ground almonds in a bowl and set aside.

5.Whisk egg whites and a pinch of salt in an electric mixer until soft peaks form (3-4 minutes), then gradually add sugar, whisking continuously until glossy (2-3 minutes). Add vanilla then fold in coconut mixture in batches.

6.Transfer to a large piping bag fitted with a 1cm plain nozzle. Pipe five 21cm rounds onto oven trays lined with baking paper. Scatter with extra coconut and bake in batches, swapping trays halfway through cooking, until light golden and centres feel firm when lightly pressed (8-10 minutes). Cool completely on trays.

7.Place a round on a serving plate and brush lightly with Malibu. Pipe a little truffle filling on top, cover with another round and brush with Malibu. Repeat layering, finishing with a layer of truffle filling. Refrigerate until set (1-2 hours).

8.Serve topped with toasted fresh coconut. The cake will keep refrigerated for two to three days.