Tropical white chocolate and meringue cake

Preheat oven to 130°C fan-forced (150°C conventional). Grease 2 x 20cm round springform cake pans. Line base and sides with baking paper.

Put butter, chocolate, sugar, milk and vanilla in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until mixture is smooth and combined. Set aside to cool for 10 minutes.

Whisk in flours, in 2 batches, until combined. Whisk in eggs. Divide mixture evenly between pans. Bake for 1 hour or until golden and just firm.

Meanwhile, for Meringue, using an electric mixer, beat egg whites until firm peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating until sugar is dissolved after each addition.

Spoon meringue mixture on top of hot cakes. Bake for a further 20-25 minutes or until meringue is golden and firm to touch. Set aside to cool completely.

Using an electric mixer, beat thickened cream, coconut cream and icing sugar together until firm peaks form. Combine lemon curd and passionfruit pulp in a separate bowl.

Put one cake onto a serving plate, meringue side up. Dollop with 1/3 of the whipped cream, then drizzle with 1/2 of the lemon curd mixture and 1/2 of the mango and nectarine.

Carefully top with remaining cake. Top with remaining cream, mango and nectarine. Drizzle with remaining lemon curd mixture and serve immediately.