Sift the flour, baking powder and salt into a bowl. Using an electric mixer, beat the butter and sugar until light and fluffy. Add the beaten egg, a little at a time, beating well after each addition. Add the vanilla and combine well. With the mixer on low speed, add the flour mixture and beat until just combined. Gently fold in the lychees with a large metal spoon.
Spoon the batter into the prepared tin ( two 8 inch round tin ) and bake for 40–45 minutes at a preheated oven of 175 'C or until a skewer inserted into the centre of the cake comes out clean.
Let the cake stand in the tin for 10 minutes, then turn out and transfer to a wire rack to cool completely.
To prepare the frostings,
Whisk shifted sugar and butter well until light and fluffy. Add the Mascaporne cheese and blend them together.
Sandwich the frostings between the two cakes and use a spatula to cover the sides with the remaining frostings. Arrange edible flowers and be creative....