Easter passion cake

Set the oven to Gas Mark 5 or 190°C. Put the sugar, eggs, sunflower oil and vanilla into a bowl and whisk with an electric mixer for a few mins, until pale and well combined.

Sieve in the flour and cinnamon. Add the coconut, carrot and pineapple. Gently fold everything together. Divide mixture between the tins. Bake for 30 mins, until well-risen, golden and shrinking away from the sides of the tin. Turn out on to a wire rack to cool.

To make the filling: Put the mascarpone, vanilla and sugar in a bowl and mix together until smooth.

Slice each cake in half, horizontally. Put the base of 1 cake on to a cake stand or serving plate, spread with 4 tbs lemon curd. Top with another cake and spread with half the flavoured mascarpone. Repeat with the other 2 layers of cake and arrange the sugared eggs on top.