Lemon Coconut Mousse Cake

In a mixing bowl, combine dry ingredients.

In a medium bowl mix together wet ingredients.

Fold the mixture with a spatula to incorporate.

Pour the batter into prepared pan.

Bake at 175c oven for 30-35 mins or until a toothpick comes out clean.

Let cool completely.

Bring 150g coconut cream to a boil, add in agar powder and cook until dissolved, whisking constantly.

Pour hot cream over the white chocolate and whisk until smooth.

Allow mixture to cool to room temperature.

Add in the 175g whipped coconut cream and mix until smooth.

Combine coconut milk, lemon juice, sugar in a saucepan bring mixture to a boil, with constant stirring.

Whisk in white chocolate.

Pour mixture to a mold, transfer to the freezer to set.

In a sauce pan, add the passion fruit juice, sugar and heat over medium-low heat, stirring occasionally.

When mixture begins to simmer, add the condensed milk, corn syrup, agar powder.

Keep stirring until agar completely dissolve.

Take it off the heat, and whisk in white chocolate until well-mixed.

Pass the glaze through a fine strainer to remove any lumps.

Let cool completely.

Assemble the layers in a mold and chill until set before applying the glaze.