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1
preheat the oven to 180C, Grease 3 x 18cm cake tins and line the bases with baking paper ( parchment ) .Put the coconut milk and dessicated coconut in a small saucepan.
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2
Bring just to the boil, then turn off the heat, set aside to cool for 20 minutes.
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3
using the mixer, cream the butter and sugar in a bowl for 3 -4 minutes until light and fluffy.
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4
Beat in the eggs, one at a time, until well combined, then beat in the coconut milk and dessicated coconut.
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5
Fold in the flour and baking powder, then divide the mixture between the cake tins and bake for 25 minutes until golden brown and risen or a skewer comes out clean .
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6
now make the coconut buttecream topping, put 30g desiccated coconut and the coconut milk in a small saucepan.
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7
Bring just to the boil, then turn off the heat, set aside to cool for 20 minutes.
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8
In a mixing bowl, beat the butter for 2 minutes until light and creamy.
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9
Beat in the icing sugar for another 2 minutes, then beat in the coconut milk and dessicated coconut.
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10
chill the icing for 30 minutes.
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11
Place one of the cakes on a plate, spread over half the rasberry jam, then cover with a layer of buttecream.
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12
Repeat with the second cake, then place the third cake on top and cover the top and sides with buttecream.
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13
Sprinkle the remaining desiccated coconut over the top, slice and serve.
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14
Deeeelish :-)
