Ginger and Rum Cake

STEP 1: CHILL THE COCONUT CREAM (THE DAY BEFORE)

The most important step happens before you cook. Place the unopened tin of full-fat coconut cream upright in the back of the fridge for at least 24 hours, so the firm white coconut fat separates from the thin coconut water — only the firm fat whips. Chill your mixing bowl and beaters at the same time.

STEP 2: BAKE THE GINGER & RUM CAKE

Preheat the oven to 350°F (180°C) and grease and line your tin(s). Cream the softened butter and dark brown sugar until pale and fluffy, 4–5 minutes. Beat in the eggs one at a time. Sift in the self-raising flour, ground ginger, mixed spice, and fine salt, then fold in gently with the vanilla, chopped stem ginger, and 2 tablespoons of the rum until just combined. Divide between the tins and bake 25–30 minutes (a little longer for a single deeper tin) until risen, golden, and a skewer comes out clean. Keep the crumb buttery and light — do not overbake.

STEP 3: SOAK WITH RUM

While the cakes are still warm in the tin, mix the remaining rum with the tablespoon of stem-ginger syrup and brush it generously over the surface. Let it soak in as the cake cools; be generous, as the generous rum is a praised feature of this dish. Cool completely before assembling.

STEP 4: MAKE THE HIBISCUS GEL

Bring the water, hibiscus flowers, and sugar to a simmer and steep 10 minutes until deep magenta. Strain through a fine-mesh sieve, pressing the flowers, and discard the solids. Measure 250 ml of the liquid back into the pan, stir in the lime juice and agar agar, and bring to a full boil for 1–2 minutes, whisking. Pour into a shallow dish and chill until set (about 30 minutes), then whisk or blend briefly to a smooth, spoonable gel. Loosen with a little water if needed.

STEP 5: MAKE THE MANGO–PASSION FRUIT COMPOTE

Combine the diced mango, passion fruit pulp, sugar, and lime juice in a small pan. Warm gently for 5–7 minutes until just syrupy but still fresh and bright — bursting with flavour, not jammy. Stir in the lime zest off the heat. Cool, then reserve a little fresh mango and a spoon of raw passion fruit for garnish.

STEP 6: MAKE THE COCONUT CHANTILLY

Scoop only the firm coconut fat from the chilled tin into your cold bowl, leaving the watery liquid behind. Add the sifted icing sugar, coconut milk powder, and vanilla. Whip with chilled beaters, starting slow and building to medium-high, just until it holds soft, billowing peaks — usually 1–3 minutes. Stop the moment it holds: coconut cream over-whips and splits quickly. If your kitchen is warm, chill the whipped cream for 15 minutes before plating.

STEP 7: ASSEMBLE & PLATE

Slice the cooled, rum-soaked cake into portions (or layer the two rounds with a little chantilly between them for a small celebration cake). On each plate, set a piece of cake, spoon or pipe a quenelle of the coconut chantilly alongside, add a swipe of hibiscus gel, and finish with the mango–passion fruit compote, the reserved fresh mango, and a little passion fruit. Finish with a grating of lime zest.