Preheat oven to 220°C. Line a 20 x 30cm (base measurement) Swiss roll pan with non-stick baking paper. Sift together the flour, baking powder and salt 3 times.

Use an electric beater to beat the eggs and sugar in a medium bowl until thick and pale, and a ribbon trail forms when beaters are lifted. Use a large metal spoon to gently fold in the flour mixture. Spoon mixture into the lined pan and smooth the surface. Bake for 8-10 minutes or a skewer inserted into the centre comes out clean.

Immediately turn the cake onto a clean tea towel and remove the baking paper. Starting with the long side closest to you, and using the tea towel as a guide, gently roll up the cake. Wrap the tea towel around the cake and place, seam-side down, on a tray. Set aside for 30 minutes to cool completely.

Meanwhile, to make the passionfruit curd, whisk together the eggs, sugar and passionfruit pulp in a heatproof bowl. Place the bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Add the butter to the bowl and cook, stirring, for 10 minutes or until the mixture thickens. Transfer to a clean bowl and set aside to cool.

Use an electric beater to whisk the cream in a medium bowl until firm peaks form. Add half of the passionfruit curd to the cream and combine.

Unroll the cake and spread evenly with the cream mixture. Roll up firmly to enclose the filling. Top with the raspberries and dust with icing sugar. Serve with remaining passionfruit curd.

Preheat oven to 180°C. Brush 2 round 20cm (base measurement) cake pans with melted butter to grease. Line bases and sides with non-stick baking paper.

Use an electric beater to beat together butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition, until combined. Stir in the combined flours and coconut. Stir in coconut milk. Spoon the mixture among the lined pans and smooth surfaces. Bake for 1 hour or until a skewer inserted in centres comes out clean. Set aside for 30 minutes before turning onto a wire rack to cool.

Meanwhile, to make the syrup, combine passionfruit, sugar and lemon rind in a saucepan over high heat. Bring to the boil. Cook, stirring, for 3-5 minutes or until syrup thickens. Set aside to cool.

To make the frosting, use an electric beater to beat the cream cheese, sour cream and icing sugar mixture in a bowl.

Use a large serrated knife to remove the top of each cake. Use the knife to split each cake in half crossways. Place 1 layer of cake on a cake stand. Spread over one-sixth of the cream cheese mixture and spoon over one-third of the passionfruit syrup. Continue layering with the remaining cake layers, half the cream cheese mixture and the remaining syrup. Spread the remaining cream cheese mixture over the top and side of the cake. Arrange the coconut over the top and side of the cake and serve.