1. Begin by heating your oven to 190°c.

2. In a large bowl or bowl of a stand mixer add in your butter and sugar. Whisk until they are combined and paler in colour.

3. Then add in your eggs and coconut milk and whisk briefly till they are well incorporated.

4. Follow in with your baking powder, bicarbonate of soda, lemon juice, zest, vanilla extract, flour and desiccated coconut. Whisk through for 1-2 minutes till your batter is well combined.

5. Grease your loaf tin or an 8inch round baking tin and then pour the batter into it.

6. Place in the oven, reduce the heat to 180°c and bake for 35-40 minutes, until a skewer comes out clean in the cake.

7. Leave to cool.

8. While it is cooling you can make your buttercream by combining all the ingredients and whisking till smooth. For this you want to have a nice thick yet spreadable consistency.

9. Once the cake has cooled completely, spread over your buttercream and then finish with toasted coconut, fresh fruit and some funky Dr. Oetker letters!

1. Place your double cream, vanilla and cardamom in a small saucepan and place on a low heat. While that is coming to a simmer, in another bowl add your cold milk, then pour in your sachet of vege-gel and whisk till the vege-gel has dissolved.

2. As soon as the cream begins to get warm, it has a little steam and maybe one bubble, remove from the heat.

3. Slowly pour the mixture into the milk, making sure to rapidly whisk with the other hand to temper it as it goes in.

4. Once both are combined, keep whisking to ensure that the vege-gel is completely dissolved. You will feel the mixture begin to thicken quite quickly, so you need to work with this fast.

5. Take your ramekins or glasses and distribute evenly between all of them, making sure to leave enough room for your mango jelly.

6. Leave those out to get to room temperature, before placing them in the fridge to chill.

7. Begin your mango once the panna cotta has had time to chill in the fridge, ideally at least an hour.

8. For the mango jelly, heat up the mango puree in a small saucepan, along with some Sicilian lemon extract. Place on a low temperature, and allow it to come to a very gentle simmer.

9. In another bowl add your cold water, along with your vege-gel and whisk well to dissolve.

10. Once the mango is hot, remove from the pan and pour into the water, make sure to whisk rapidly at the same time.

11. Once well combined, take your panna cottas out of the fridge and pour the mango into all of them. Leave to cool to room temperature before placing in the fridge. They will need a minimum of 6 hours, but best to prep these the day before you want them so they are set perfectly.

12. The next day if you have put them in ramekins you will need to flip them upside on a plate to get them out, if in glasses you can finish right away with your fresh fruit.