Preheat the oven to 180°C/160°C Fan/Gas 4. Grease 2 x 20cm (8in) loose-bottomed sandwich tins and line the base with non-stick baking paper.

To make the cake, measure the flour, baking powder, bicarbonate of soda, cocoa powder and caster sugar into a bowl and mix well.

Place the eggs, syrup, oil and coconut cream in a jug and whisk to combine.

Pour the wet ingredients into the dry and whisk together using an electric whisk until well combined.

Divide the batter between the prepared tins and bake in the preheated oven for about 25–30 minutes, or until well risen and springing away from the sides of the tins. Remove from the oven, turn out on to a wire rack, peel off the baking paper and leave to cool.

Meanwhile, to make the icing, place the coconut cream and vegan chocolate in a bowl and melt over a pan of simmering water, taking care that the bottom of the bowl does not touch the water. Stir until runny. Set aside in a cool place or chill in the fridge until it is a thick spreading consistency.

Place one cake on a serving plate and spread half the apricot jam on top. Cover with half the icing, then sandwich the second cake on top. Cover with the remaining jam and icing. Swirl the icing in the centre of the cake.

Carefully sprinkle the white chocolate gratings around the edge of the cake to make a thick ring pattern. Cut into slices to serve.

Mary’s Tip: Cakes freeze well uniced. Can be made and assembled up to 6 hours ahead.