To make the sponge: Preheat oven to 160 degrees conventional oven (no fan force), and grease two 20cm circle cake tins with coconut oil or vegan butter.

Place dry ingredients in a bowl and sift three times.

Place wet ingredients in a separate bowl and beat with an electric mixer until sugar has dissolved.

While beating, add the dry ingredients in small increments until combined.

Pour batter into cake tins and bake for 20 minutes, or until a fork just comes out clean.

Meanwhile, make the pineapple curd: Place all the ingredients apart from the cornflour in a small saucepan. While stirring, bring to a gentle boil. Reduce temperature and then mix the cornflour with a small dash of H2o and stir until it dissolves. Slowly add mixture to the saucepan, stirring consistently until ingredients begin to thicken. Leave to simmer for 5–10 minutes, stirring occasionally. Once cooled, place in the refrigerator to set.

Remove cake from oven and then set aside to cool

When ready to serve, make the coconut cream for the center. Spoon the hardened cream from can into a bowl, leaving behind the coconut juice. Whip with a handheld electric mixer until creamy. Add the icing sugar and rosewater and beat for a further 1–2 minutes.

Smear a portion of curd on one of the cake halves. Over the top, spread the cream, then top with the other cake half.

For the icing: mix together the icing sugar, milk (approx 2–3 tbsp), food coloring (optional) and rosewater until there are no more lumps. Drizzle over cake.

Arrange the rose petals on top then serve.