Preheat the oven 170C. Grease and line 2 x 17cm loose-bottomed tins. You could also use 2 x 20cm tins for a double layer cake.

In a food processor blend the coconut and flour together until fine (this can be done batches). Tip into a large mixing bowl and whisk in the salt and baking soda.

Put the butter/coconut oil and sugar into the food processor bowl and blitz until creamy, scraping down the sides as needed. Add the eggs one at a time, mixing well between each addition. Add the pear puree, almond butter and vinegar and pulse to combine. Tip the batter over the dry mixture and use a spatula to fold together. Pour evenly into the greased tins and bake for 40-45 minutes until an inserted skewer comes out clean. Cool in the tin for 10 minutes then remove and cool on a rack.

Make the Manuka Buttercream: Cut the butter into cubes and use a hand blender or food processor to blend until creamy. Add the remaining ingredients and whip until fluffy, this will take several minutes. Scoop into a bowl and chill for 20 – 30 minutes to firm up a little before icing the cake.

Make the Chocolate Glaze: Place the chocolate in a small mixing bowl. Combine the cream, honey, butter and cocoa in a small saucepan and heat over a gentle heat. Whisk to combine heating until little bubbles gather at the edge of the pan. Remove from the heat and pour this over the chocolate. Stir until the chocolate is melted. If needed place the bowl in a large bowl with hot tap water to soften the chocolate drizzle.

Arrange the cake: Once the cakes are completely cool they can be decorated. First trim the tops removing the domed surface then carefully slice the cakes in half. Place the first cake layer on a cake stand and spread 1/4 of the buttercream over the surface of the cake so it comes right to the edges. Carefully place the second layer and repeat with the remaining buttercream and cake layers, finishing with the fourth cake layer placed on top. Run a palette knife or spatula around the edge so to spread the icing around evenly and create a naked cake look - use extra buttercream to fill in gaps for a smooth finish (don't ice the top). Finally drizzle over the chocolate glaze letting it run over the edge a little. Make sure the glaze isn’t too warm or it will run down the cake and pool on the plate. Too cold (which we were bordering on this cold winter morning), and it won’t drip at all. Decorate with flowers, although these may be inedible they look beautiful, simply remove before cutting the cake. Enjoy, and I can't wait to share my new cookbook with you!