Tropical Delice

For the cake: heat the oven to 170°C (150° fan) 325°F gas 3. Grease and line 2 x 20 cm|8" tins with non-stick baking paper.

Sift the flour and baking powder into a mixing bowl, Add all the other ingredients, except the coconut and whisk with an electric whisk until smooth. Alternatively, beat well with a wooden spoon. Stir in the coconut. The mixture should have a soft dropping consistency - if it seems too stiff, add a little water.

Divide the mixture between the tins and bake for 30-35 minutes, until springy to the touch and golden. Cool in the tins for 5 minutes, then turn out onto a wire rack to cool.

For the banana mousse filling: whisk the cream just until soft peaks start to form. Chill until needed.

Mash together the bananas and lemon juice. Sift the icing sugar over the mixture and mix until just combined.

Sprinkle the gelatine over the water in a small bowl and let it stand for 5 minutes to soften.

Stir in the hot water until the gelatine dissolves completely. Allow to cool for 2 minutes.

Pour the cooled gelatine over the banana mixture and mix until combined. Gently fold in the whipped cream.

Line a 20cm deep spring-form cake tin with cling film.

Invert one cake into the tin and spoon the banana mousse in a low mound in the centre. Chill for about 2 hours until firm.

For the chocolate mousse filling: sprinkle the gelatine over the water and stand until softened.

Whisk the cream until softly whipped. Chill for 10 minutes.

Heat the coffee liqueur in a small pan until hot, but not boiling. Stir in the softened gelatine until dissolved.

Whisk together the egg yolks, sugar and salt until pale and thickened, then beat in the coffee-gelatine liquid. Beat in the melted chocolate.

Fold in the whipped cream in two additions.

Spoon into the cake tin and spread evenly to the edges. Place the second cake on top. Cover with cling film and chill for 3-4 hours until firm.

For the pineapple topping: add water to the pineapple juice if necessary to make 250 ml|1 cup.

Mix together the sugar and cornflour with a little of the juice in a pan to a paste. Stir in the remaining juice.

Cook over a low heat until thick. Remove from the heat and cool slightly.

Add the egg and butter and cook, stirring for 2-3 minutes. Leave to cool but not set.

Spread on top of the cake (tie a collar of non-stick baking paper around the tin if necessary) and shake the tin gently to even the mixture. Chill for at least 4 hours.