Preheat the oven to 150C. Brush a 24-centimetre round tin with some melted butter, spoon in a little flour, shake it evenly around and bang out any excess.

Lightly toast the macadamia nuts in the oven until golden, then leave them to cool, chop roughly and set aside.

Beat the remaining melted butter with the brown sugar until smooth, then beat in the eggs and cream. Stir in the chopped ginger and macadamia nuts, sift in the remaining flour, add the baking powder, ground ginger and cinnamon, stir and then spoon into the tin.

Bake for about 45 minutes or until a skewer poked in comes out clean. Cool slightly, then remove from tin and cool on a wire rack. For icing, sift icing sugar and cocoa into a bowl, then add butter and 2 tablespoons of hot water and mix well until smooth.

When cake is cool, cover with icing and dust with coconut while icing is still wet.

* An earlier version of this recipe had 150 grams of cream. This has been checked with writer and changed to mls.