For key visual process photos, refer to the body of the blog post.

Make the coconut cake:

• Preheat oven to 325°F/163°C.
• Line two 6" round pans with parchment paper. Set aside.
• In a bowl, whisk together egg yolks with 40g granulated sugar, oil, coconut milk, and coconut extract.
• Sift in the cake flour over top of the egg yolk mixture and fold gently to combine, until there are no lumps.
• In a clean stand mixer bowl fitted with a whisk attachment, add in the egg whites and mix on low speed.
• Once the egg whites are slightly foamy with bubbles, add in a little cream of tartar (or lemon juice/vinegar).
• Gradually increase the speed of the mixer, and slowly pour in 40g granulated sugar.
• Continue to whip the egg whites until fluffy, shiny and reaches a soft peak. (The egg whites will form a curved tail at the end of the whisk).
• Fold about a third of the egg whites into the egg yolk batter.
• This will help to loosen up the egg yolk batter.
• Add the next 3rd of the egg white mixture, folding it into the egg yolk mixture.
• Continue to fold until all of the remaining egg white mixture is incorporated into the batter, taking care not to overfold.
• Divide and transfer the cake batter into two 6" round pans (use a scale to evenly distribute).
• Gently tap the pans a few times to release any trapped air bubbles.
• Bake at 325°F/163°C for 25-30 minutes, or until a toothpick inserted comes out clean.
• Remove the cakes from the oven and carefully drop them on the counter from a height of about 1' (to prevent too much shrinkage).
• Cool the cakes in the pan for about 2 minutes before transferring to a wire rack to cool completely.

Make the taro paste:

• Make the taro paste filling according to the recipe directions and add 3g purple sweet potato powder (optional, for colour).
• Cover and chill in the fridge until ready to use.

Make the coconut whipped cream:

• In a bowl, add the heavy cream, coconut extract and powdered sugar.
• Whisk until firm peaks.
• Transfer to a piping bag fitted with a round piping tip.

Make the taro whipped cream:

• In a bowl, add in the heavy cream and whisk until medium peaks.
• Add in the taro paste and purple sweet potato powder (if using). Add in powdered sugar to taste, if using.
• Fold to combine the taro paste and cream, until incorporated.

Decorate the cake:

• Place one cake round onto a cake board.
• Pipe coconut whipped cream around the circumference of the cake.
• Add the taro paste to the centre and smooth with an offset spatula.
• Place the second cake round on top.
• Cover the entire cake with taro whipped cream and pipe decorations on top.
• Chill in the fridge until ready to serve.