Preheat the oven to 160°C. Grease and line your 15 cm round cake tins (see baker’s notes above).

Combine the eggs and sugar in the bowl of a stand mixer set over a small pot of barely simmering water. Whisk continuously (with a hand whisk) until the mixture is 60°C on a candy thermometer. If you don’t have one, just dip your finger tip in - the mixture should be warm-hot (not burning hot) and the sugar should have dissolved.

Remove from the heat, transfer to the mixer, and beat (with balloon whisk attachment or electric hand beater) until it has tripled in volume and is thick and aerated.

In a separate bowl, combine the melted butter, pineapple puree and vanilla paste. Reduce the mixer speed and gradually pour in the butter mixture until just combined.

Gently fold in the coconut flour and baking powder. Fold in the desiccated coconut. Pour until the cake tin and bake for 30-35 minutes (this will vary depending on what cake tin option you chose above), until a skewer inserted into the middle of the cake just comes out clean or with a few crumbs. (err on the side of less time so it doesn’t dry out).

Preheat oven to 200°C.

In a small saucepan, combine the sugar and water and cook, stirring, until the sugar dissolves.

Cut up half a pineapple (about 300g) into large chunks (4-5 pieces). Place in a roasting dish, rub the vanilla paste over with your fingers and pour the sugar syrup over the top.

Roast for 30-45 minutes or until fragrant and tender.

Remove the pineapple from the sugar syrup and place in a food processor or smoothie blender and blend until smooth. Reserve.

Strain the passionfruit pulp through a fine sieve, using a spoon to break up all the fibrous bits and get out as much liquid as you can. Reserve the liquid (which should be roughly ½ a cup).

In a medium heat-proof bowl, combine the passionfruit liquid and 2 tablespoons of seeds, lemon juice and sugar. Whisk in the eggs and egg yolks until the sugar has dissolved.

Place the bowl over a saucepan of simmering water (making sure the bottom of the bowl is not touching the water) and add the cubed butter. Stir the mixture continuously, scraping around the sides and bottom of the bowl, until it starts to thicken (10-15 minutes).

As soon as it has thickened, pour the curd into a separate, cold bowl and stir occasionally until cooled. It will thicken further as it cools.

Refrigerated in an airtight container or jar, this curd will keep for a couple of weeks.

Whisk together the egg whites and sugar in the bowl of a stand mixer and place over a pot of simmering water. Whisk constantly until the sugar has dissolved.

Transfer to the stand mixer and beat on medium-high until white, glossy, thick and no longer warm.

Slowly add the butter, one piece at a time, until a smooth, fluffy buttercream forms

With the mixer on low speed, add the vanilla paste until combined.

Divide cake into three layers (this will depend on how you split the batter between cake tins - see 'Baker's Notes' above).

Place one round of cake on your plate, cake stand or cake board. Slide thin strips of baking paper around the edges to catch any drips.

Spoon most of the passionfruit curd into a piping bag (reserving about 1/3 cup for the drips at the end) and pipe a spiral of passionfruit curd onto the first round, using half of what is in your piping bag.

Place the second cake layer on top and gently repeat the process, using the rest of the passionfruit curd.

Gently place the third cake layer on top. Place the cake in the fridge for 10 minutes.

Remove from the fridge. If you feel like the cake is unsteady, measure a skewer to the height of the cake and gently press through the layers to hold them steady.

Apply a thin coat of buttercream to the top and sides of the cake. Refrigerate for 20 minutes. Apply a bit more buttercream to smooth out the edges. At this point you may choose to apply a thicker coat, or keep it thin so the cake layers show through (the “semi-nude” look.

To decorate the cake: using a small fork or a small piping bag, gently drip bits of passionfruit curd down the sides of the cake. Decorate with passionfruit flowers and toasted coconut.

Bring to room temperature before serving