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1
Preheat the oven to 160 degrees C (325 degrees F).
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2
Grease three 20cm (8-in) round cake tins and line them with parchment paper.
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3
Alternatively, spray the tins with cake-release spray.
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4
For the marinated coconut: Place the desiccated coconut and coconut milk into a small saucepan set over a medium heat until barely simmering.
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5
Take the saucepan off the heat and allow the mixture to cool.
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6
For ONE sponge cake (you need to do this three times): In the large bowl of an electric stand mixer, beat together the sugar and butter until very pale and fluffy.
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7
In a mixing bowl, lightly beat the eggs.
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8
Slowly add the beaten eggs to the sugar and butter mixture with the stand mixer running on a medium speed.
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9
Once combined, add the flour and mix at low speed until just combined.
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10
Repeat steps 3-4 as if you were making three cakes in total.
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11
Then combine ALL of the batter you've made in one big bowl.
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12
Mix the cooled marinated coconut into the cake batter and divide the mixture between the three prepared tins.
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13
Bake for 4550 minutes.
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14
You will know that the sponge cake is cooked when the sides are coming away from the tin and a cocktail stick inserted into the centre of the cake comes out clean.
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15
Allow the cake to cool in the tin for 20 minutes, then transfer to a cooling rack to cool completely.
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16
For the buttercream: In the large bowl of an electric stand mixer, beat the butter until it is pale.
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17
Add half of the sugar and mix it into the butter while the mixer is running on a slow speed.
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18
Once combined, add the remaining sugar.
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19
Beat the coconut cream into the buttercream until smooth.
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20
Increase the mixer speed to high and beat the mixture for approximately 5 minutes until it is very light and fluffy.
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21
Reduce the speed of the mixer to medium and add the double cream a little at a time until you achieve a smooth, spreadable consistency.
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22
For the simple syrup: Place the sugar and water in a saucepan and bring to the boil.
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23
Remove the saucepan from the heat once the sugar has dissolved and the liquid has boiled for 12 minutes.
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24
Leave to cool.
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25
To assemble the cake: Level off the tops of the three cooled cake layers using a large serrated knife or cake leveller.
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26
Cut each layer in half horizontally to create six layers.
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27
Using the round pastry cutter, cut out a hole from the centre of all but two layers.
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28
To do this, first cut a single layer, then place it on top of an uncut layer and align the layers.
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29
Push the cutter through the hole in the top layer to cut the bottom one so that the hole in the bottom layer is in the same position as it is in the top layer.
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30
Do this twice more so you have four cut layers.
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31
Brush the sponges with syrup.
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32
Place one of the uncut layers onto a cake board or a cake stand and apply an even layer of buttercream over it.
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33
Next, carefully place a layer with a hole on top and apply an even layer of buttercream onto the top of that layer.
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34
Make sure you dont get any buttercream inside the ring in the middle.
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35
Repeat step with the remaining ring layers.
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36
Be very careful when you move the layers around as they will be weakened by the hole in the middle.
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37
Pour your chosen sweets into the hole in the centre of the cake.
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38
Now apply another even layer of buttercream and place the final uncut layer on top to seal everything in.
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39
Once assembled, crumb coat the cake.
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40
Chill in the fridge for 30 minutes, then apply the final, thicker layer of buttercream to the cake.
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41
Now, decorate your cake with a pretty layer of coconut flakes.
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42
You might want to toast the flakes first.
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43
If you would like to, spread them out on a baking sheet and grill for 30 seconds or so.
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44
Keep an eye on the flakes so they dont burn, which can happen very quickly.
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45
Allow to cool completely, then sprinkle the toasted or untoasted flakes of coconut over the frosting, and press them into the sides of the cake with your hands.
