Simon Rimmer served up a delicious Toasted Coconut Cake on Sunday Brunch.

The ingredients are: 275g flour, 2 tsp baking powder, 175g butter, 300g sugar, 5 egg whites – whisked to just holding, 125g sour cream, Tsp vanilla, 250ml coconut milk (mixed ) and 90g desiccated coconut.

Buttercream – 225g butter, 225g cream cheese, 600g icing sugar, 50g grated coconut cream, Tsp vanilla paste or extract and Approx. 150g pineapple jam.

To decorate: 175g desiccated coconut, toasted.

Serve with pouring cream and fruit.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.