Frosted Coconut and Mascarpone Layer Cake

For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 20cm|8" sandwich cake tins and line the bases with non-stick baking paper.

Sift the flour and baking powder into a mixing bowl. Add the remaining ingredients, except the coconut, to the bowl and whisk with an electric whisk until smooth. If the mixture seems a little stiff, add a little water and mix again.

Stir in the coconut and divide the mixture between the tins. Bake for 20-25 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.

For the filling and frosting: whisk all the ingredients together until smooth.