Pour your flour, yeast, sugar and salt into a large mixing bowl and stir to combine. Make a well in the middle and add your milk, melted butter and egg yolks. Bring together until you have a rough dough.
Turn your dough out onto a lightly floured surface and knead it for about 5 mins, until it is
totally smooth and the same texture throughout. Place in a lightly oiled bowl and cover with cling film. Leave to prove for about 1 hour, or until doubled in size.
Heat your oven to 180°/350°F.
Meanwhile, rub your butter into your flour in a medium sized bowl until the mixture resembles breadcrumbs. Add your brown sugar and your coconut and keep rubbing together until the mixture clumps together.
Place on a baking tray lined with parchment and bake for about 15 mins, until crisp and golden. Leave to cool.
Wrap a rolling pin with foil and brush with melted butter.
Roll your dough out into large thin rectangle and cut into thin strips. Wrap these strips around your rolling pin tightly to form a coil around it. Brush with melted butter and sprinkle with 30g sugar.
Rest the ends of your rolling pin on a baking tray and grill on a medium-high heat for about 5 mins, turning frequently to ensure an even cook. Leave to cool.
Place your cream cheese, icing sugar and mango puree in a large bowl. Whisk with electric beaters until the mixture is thick and luscious.
In a separate bowl, whisk your double cream to stiff peaks. Fold the mixtures together until totally combined, then add your passionfruit seeds and ripple through the mixture.
Combine your remaining sugar and desiccated coconut on a tray. Brush your chimney cake with corn syrup, then roll in your desiccated coconut and sugar mixture.
Pipe your cheesecake mixture into the centre of your chimney cake and top with a handle of your crumble. Drizzle with a little caramel and serve!