Preheat your oven to 175°C (350°F) and grease an 8x8 inch baking tin. Line with baking paper for easy removal.

Cream together 150g unsalted butter and 200g caster sugar until pale and fluffy, about 5-7 minutes.

Add three large eggs one at a time, mixing on low speed until fully incorporated.

Sift in 150g plain flour, 1 tsp baking powder, and 30g cornflour. Fold dry ingredients into wet mixture, then add 1 tsp vanilla essence and 200ml coconut milk. Mix until smooth.

Pour batter into prepared tin and bake for about 30 minutes or until a skewer comes out clean.

Prepare passionfruit curd by whisking together 100ml passionfruit pulp, 50g unsalted butter, and 100g caster sugar. Cook until thickened, about 10-15 minutes.

Beat together 100g unsalted butter and 150g icing sugar for buttercream. Add 2 tablespoons coconut milk and mix until smooth.

Once cooled, slice the cake in half horizontally. Spread curd and buttercream on the bottom half, replace top half and chill for 30 minutes.

Coat the top and sides with a thin layer of buttercream for icing base. Chill for 15 minutes.

Blend remaining passionfruit curd with 200g icing sugar for the icing, adjust consistency with water as needed.

Dip the cake in icing, roll edges in desiccated coconut. Drizzle buttercream on top before displaying. Chill to set and serve.