Ginger & passion fruit pots

Put the yogurt in a bowl, zest in 1 lime and squeeze in ½ of the juice; set aside. Cut the ginger cake into 6 slices, then halve lengthways to make 12 equal pieces.

To assemble, take 6 dessert glasses, crumble a piece of cake into the base of each, then divide ½ of the yogurt between them. Crumble over the remaining cake pieces (1 per glass), then top with the remaining yogurt and chill. To serve, decorate each with the pared zest of the remaining lime, the seeds from ½ of a passion fruit and the coconut chips.